Chocolate Croissant Breakfast Bake That Will Wow Your Mornings

This Chocolate Croissant Breakfast Bake combines buttery croissants and melty chocolate for a delightful breakfast treat.

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Prep Time 15

Cook Time 50

Resting Time 15

Total Time 1 20

Servings: 8 slices

Course: Breakfast

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

6 croissants day-old croissants Use for best absorption; toast if fresh
1 cup semi-sweet chocolate chips Add dark or milk chocolate if desired
2 cups whole milk Can use non-dairy milk for lactose-free
4 large eggs Can use flax eggs as a substitute
1/2 cup granulated sugar Adjust according to taste
1 tsp vanilla extract Opt for pure for richer taste
1/4 tsp salt Balances sweetness

For the Topping

1 cup powdered sugar Optional dusting
1 cup fresh berries or whipped cream Serve on the side

Equipment

9x13-inch baking dish
mixing bowl
Whisk

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cut the croissants into 1-inch pieces and layer them in the greased baking dish. Sprinkle chocolate chips on top.
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and salt until smooth.
Pour the custard mixture over the croissants and chocolate chips, pressing down slightly to soak.
Let the dish rest at room temperature for 10-15 minutes.
Bake uncovered for 45-50 minutes until golden brown and set.
Allow to cool for 10 minutes before serving. Dust with powdered sugar and garnish with berries or cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 8mg

Notes

This recipe can be made ahead and stored in the fridge for up to 24 hours before baking. Leftovers last for up to 3 days in the fridge.

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