Description
This Croissant Breakfast Bake with Chocolate Chips is a decadent and comforting dish perfect for brunch or a special breakfast. Soft day-old croissants are soaked in a rich vanilla custard and studded with semi-sweet chocolate chips, then baked until golden and puffed. The result is a warm, custardy treat with melted pockets of chocolate, perfect served fresh from the oven with optional powdered sugar and fresh berries.
Ingredients
Scale
Breakfast Bake
- 5 large day-old croissants, cut into 1-inch pieces
- 1 cup semi-sweet chocolate chips
Custard Mixture
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Layer Croissants and Chocolate Chips: Evenly distribute the croissant pieces in the prepared baking dish. Sprinkle the semi-sweet chocolate chips over the croissants to create pockets of melted chocolate throughout the bake.
- Mix Custard: In a mixing bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, and salt until the mixture is smooth and well combined, forming a rich custard base.
- Pour Custard over Croissants: Pour the custard mixture evenly over the croissant pieces, making sure to gently press the croissants down so they absorb the custard thoroughly for maximum flavor and moisture.
- Let Soak: Allow the mixture to sit for 10-15 minutes so the croissants absorb the custard fully, resulting in a tender and custardy bake.
- Bake: Place the uncovered baking dish in the oven and bake for 45–50 minutes until the top is golden brown and puffed. If the bake browns too quickly, cover lightly with foil to prevent burning.
- Cool and Serve: Remove from the oven and let the bake cool slightly. Serve warm, optionally dusted with powdered sugar and garnished with fresh berries for an elegant presentation and enhanced flavor.
Notes
- Using day-old croissants helps them absorb the custard without becoming too soggy.
- For a richer flavor, you can substitute whole milk with half-and-half or heavy cream.
- If you don’t have semi-sweet chocolate chips, dark or milk chocolate chunks work well too.
- Allowing the mixture to soak before baking ensures the croissants become custardy throughout.
- Cover with foil during baking if the top is browning too fast to prevent burning.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
