Description
Buttery, creamy chocolate croissant breakfast bake perfect for a weekend morning.
Ingredients
Scale
- 2 (10–13 oz) packages mini croissants, chopped
- 4 (8 oz) packages cream cheese, softened
- 2⅔ cups granulated sugar
- 8 large eggs, room temperature
- 4 tsp pure vanilla extract
- ½ tsp almond extract (optional but recommended)
- 4 cups whole milk (swap 1 cup for cream for extra richness)
- 4 cups semi-sweet chocolate chips, divided
- Butter or nonstick spray, for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish (or two 8×8 pans if you’d like to freeze one).
- In a large bowl, beat softened cream cheese and sugar on low speed until combined, then increase to medium-high and beat for 2–3 minutes, until completely smooth.
- Add eggs one at a time, beating well after each addition. Mix in vanilla, almond extract (if using), and milk until silky and lump-free.
- Gently fold in the croissant pieces and 3½ cups of chocolate chips with a spatula until everything is coated. Let the mixture sit for 5–10 minutes to allow the croissants to soak up the custard.
- Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining ½ cup of chocolate chips over the surface.
- Bake 35–45 minutes, uncovered, until golden brown on top and the center is set but still slightly jiggly.
- If the top browns too fast, cover loosely with foil for the final 10–15 minutes.
- Let the bake rest for 20–30 minutes before serving. Dust with powdered sugar or drizzle with warm chocolate sauce.
- Serve warm with a cup of coffee or a cold glass of milk.
Notes
- For extra richness, substitute 1 cup of milk with cream.
- Use glass dish for even cooking.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 180 mg
Keywords: Chocolate Croissant Breakfast Bake, Breakfast, Dessert, Chocolate