This Chocolate Croissant Bake is a delightful breakfast treat that combines the buttery flakiness of croissants with a rich, creamy custard and the indulgence of chocolate chips. It's an easy-to-make dish that's perfect for special occasions or a comforting weekend breakfast. The best part? You can prepare it the night before and bake it fresh in the morning!
Full Recipe:
4 large croissants (preferably stale or slightly dried out)
1 cup (170g) semi sweet or milk chocolate chips
4 large eggs
2 cups (480ml) whole milk
½ cup (120ml) heavy cream
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Powdered sugar, for dusting (optional)
Whipped cream, for serving (optional)
Fresh berries, for garnish (optional)
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
Prepare the croissants: Tear the croissants into 1-inch pieces and place them evenly in the prepared baking dish.
Make the custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined.
Assemble the bake: Pour half of the custard mixture over the croissant pieces, ensuring they are evenly soaked. Sprinkle half of the chocolate chips over the top.
Layer again: Add the remaining croissant pieces, pour the rest of the custard mixture over them, and top with the remaining chocolate chips.
Let it rest: Cover the dish with plastic wrap and refrigerate for at least 20 minutes, or overnight for best results.
Bake: Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the casserole for 50-60 minutes, or until the custard is set and the top is golden brown.
Serve: Allow the bake to cool slightly before serving. Dust with powdered sugar, add a dollop of whipped cream, and garnish with fresh berries if desired.
Calories: Approximately 350 kcal
Protein: 8g
Carbohydrates: 40g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 150mg
Fiber: 1g
Sugar: 20g