Chocolate Croissant Breakfast Bake 

This indulgent breakfast bake turns buttery mini croissants into a rich, custardy brunch treat. It features croissant pieces layered with melted chocolate and creamy custard, thanks to the addition of cream cheese and vanilla. Think of it as a hybrid of bread pudding and chocolate croissant, delivering gooey pockets of chocolate in every bite. Warm, comforting, and ideal for weekend mornings—or dessert. If you prefer to prep ahead, the bake can be assembled the night before and refrigerated, then baked fresh in the morning.

Ingredients

• 1 (10–13 oz) package mini croissants, chopped
  
  

• 2 × 8 oz blocks cream cheese, softened
  
  

• 1⅓ cups granulated sugar
  
  

• 4 large eggs
  
  

• 2 tsp vanilla extract
  
  

• 2 cups milk (whole milk or half‑and‑half for extra richness)
  
  

• 2 cups semi‑sweet chocolate chips
  
  

Directions

1. Preheat oven to 350 °F (175 °C) and lightly grease a 9×13-inch baking dish.

2. Scatter the chopped croissants in the dish and sprinkle the chocolate chips over them.
   
   

3. In a bowl, beat the cream cheese until smooth. Add sugar, eggs, and vanilla—mix until creamy—then stir in the milk until fully combined.
   
   

4. Pour the custard mixture evenly over the croissants, pressing down gently so the pieces soak up the liquid. Let rest for about 20 minutes (or refrigerate overnight).
   
   

5. Bake uncovered for 35–40 minutes, until the center is set and the top is golden. If browning too fast, tent loosely with foil.
   
   

6. Allow to cool slightly before serving. Optionally, top with powdered sugar, whipped cream, or chocolate drizzle.
   
   

Nutrients

Calories: ~350 kcal
Carbohydrates: ~40 g
Protein: ~7 g
Fat: ~18 g (Saturated: ~9 g)
Cholesterol: ~85 mg
Sodium: ~220 mg
Fiber: ~3 g
Sugars: ~25 g
Vitamin A: ~300 IU
Vitamin C: ~1 mg
Calcium: ~150 mg
Iron: ~1.5 mg