Description
This Croissant Breakfast Bake with Chocolate Chips is a decadent and easy-to-make brunch dish that combines buttery day-old croissants soaked in a rich custard and studded with semi-sweet chocolate chips. Baked to golden perfection, it offers a tender, moist texture with pockets of melted chocolate throughout, making it a delightful treat for breakfast or brunch gatherings.
Ingredients
Scale
Main Ingredients
- 5 large day-old croissants, cut into 1-inch pieces
- 1 cup semi-sweet chocolate chips
- 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 greased baking dish, then sprinkle the semi-sweet chocolate chips over them to create delicious pockets of melted chocolate throughout the bake.
- Mix custard: In a large 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 in the baking dish, gently pressing the croissants down so they soak up the custard thoroughly for maximum flavor and moisture.
- Let soak: Allow the mixture to sit for 10-15 minutes. This soaking step ensures the croissants absorb the custard fully, resulting in a tender and custardy texture once baked.
- Bake: Place the uncovered baking dish in the preheated oven and bake for 45–50 minutes until the top is golden brown and puffed. If the bake browns too quickly, cover lightly with aluminum foil to prevent burning.
- Cool and serve: Remove from the oven and let it cool slightly before serving warm. Optionally, dust with powdered sugar and garnish with fresh berries for an elegant presentation and an extra burst of flavor.
Notes
- Using day-old croissants helps them absorb the custard better without becoming too soggy.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- For added texture, sprinkle chopped nuts like pecans or walnuts on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This recipe can be doubled for larger gatherings, using a larger baking dish accordingly.
