Recipe Background
Chocolate croissants meet custard in a bake that's rich and comforting.
This chocolate breakfast bake is a delightful way to start your morning with a touch of indulgence. Imagine rich chocolate chips nestled between buttery layers of croissants, each bite offering a luxurious blend of textures. The croissants soak up a luscious mix of chocolate milk and cream, producing a custard-like interior that contrasts beautifully with a crisped, golden top.
As you bake, aromas of chocolate and cinnamon fill your kitchen—evoking warmth and comfort. One key technique: allow the croissants to rest overnight in the rich liquid, ensuring they absorb every flavorful drop. This creates a moist and tender center once baked.
Share this treat with family or friends, paired with a dollop of whipped cream or a drizzle of maple syrup. It’s a dish that encourages togetherness, offering a blend of sweetness and spice that’s both familiar and special. With its inviting fragrance and satisfying crunch, this bake will likely become your go-to weekend breakfast.
Ingredients
- 4-6 stale large croissants halved lengthwise
- 1 (10-ounce) bag mini chocolate chips divided
- 6 large eggs
- 2 cups chocolate milk
- 1 cup heavy cream
- 3 tablespoons light or dark brown sugar optional, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- whipped cream to taste, for serving
- maple syrup to taste, for serving
Directions
- Lightly coat a 9x13-inch baking dish with cooking spray.
- Place the croissants in the prepared pan, overlapping them as needed but as little as possible to ensure the pan is completely covered.
- Sprinkle 1 cup of the chocolate chips over the croissants.
- In a large bowl, whisk the eggs until they are light and foamy.
- Add the chocolate milk, the heavy cream, the brown sugar, the vanilla extract, the cinnamon, and the salt to the eggs and whisk until it is combined.
- Slowly pour the egg mixture over the croissants, giving each slice a few seconds to absorb as much of the liquid as it can.
- Use the back of a spoon to gently press on the croissants to help them absorb the liquid.
- Cover the dish and refrigerate for at least 4 hours and up to overnight.
- Arrange a rack in the middle of the oven.
- Preheat the oven to 350 degrees F.
- Uncover the baking dish and sprinkle with the remaining chocolate chips.
- Bake the croissant mixture until it is crispy, golden-brown, puffed around the edges, and a toothpick inserted in the center comes out clean, about 50-55 minutes.
- Let the bake cool for 5 minutes.
- Serve with the whipped cream and the maple syrup.
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