Description
This Decadent Chocolate Croissant Breakfast Bake is a delightful twist on classic bread pudding, featuring buttery croissants and rich semi-sweet chocolate chips soaked in a creamy vanilla custard. Perfect for a special breakfast or brunch, this bake emerges golden and custardy, finished with a dusting of powdered sugar and optional fresh berries or whipped cream for a luscious morning treat.
Ingredients
Scale
Main Ingredients
- 5 large croissants (preferably day-old), 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
For Serving
- Powdered sugar, for dusting
- Fresh berries (optional)
- Whipped cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the bake.
- Layer Croissants and Chocolate: Place the croissant pieces evenly in the prepared baking dish. Sprinkle the semi-sweet chocolate chips over and between the layers to distribute the chocolate flavor throughout the bake.
- Make Custard: In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, and salt until the mixture is smooth and fully combined, creating a rich custard base.
- Soak the Croissants: Pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down with a spatula to help the croissants absorb the custard, ensuring a moist and creamy interior.
- Let Sit (Optional): Allow the mixture to rest for 10 to 15 minutes. This soaking period helps the croissants fully absorb the custard, enhancing texture and flavor.
- Bake: Bake the dish uncovered in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the custard is set. If the top begins to brown too quickly, tent the bake loosely with aluminum foil during the last 10 to 15 minutes of baking.
- Serve: Remove from the oven and let the bake cool slightly. Dust generously with powdered sugar. Serve warm, garnished with fresh berries or a dollop of whipped cream if desired for an indulgent finish.
Notes
- Using day-old croissants helps them absorb the custard better without becoming too soggy.
- If you prefer less sweetness, reduce the granulated sugar to ¼ cup.
- You can substitute whole milk with 2% milk for a lighter version.
- For a nutty twist, sprinkle chopped toasted almonds or pecans over the top before baking.
- This bake can be prepared the night before and refrigerated; add an extra 5-10 minutes to the baking time if baking straight from the fridge.