Chocolate Croissant Breakfast Bake

ByCole Matthews
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why make this recipe

Chocolate Croissant Breakfast Bake is a delightful way to start your day. It combines the buttery goodness of croissants with sweet chocolate, making it a delicious treat for breakfast or brunch. This dish is easy to prepare and can be made ahead of time, perfect for busy mornings or special occasions. Plus, it adds a touch of elegance to your breakfast table without much effort.

how to make Chocolate Croissant Breakfast Bake

Ingredients :

  • 6 large croissants, preferably day-old
  • 1 cup semi-sweet chocolate chips
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)
  • Optional: 1 teaspoon ground cinnamon
  • Optional mix-ins: fresh berries or sliced bananas

Directions :

  1. Preheat the oven to 350F and grease a 9×13-inch baking dish.
  2. Tear the croissants into bite-sized pieces and spread evenly in the dish.
  3. Sprinkle the chocolate chips over the croissant pieces.
  4. In a bowl, whisk together eggs, milk, sugar, vanilla, and salt until well combined.
  5. Pour the egg mixture over the croissants and chocolate, pressing gently so all pieces soak.
  6. Let the mixture rest for about 10 minutes to absorb.
  7. Bake for 30-35 minutes, until the top is golden brown and the center is set.
  8. Let cool briefly, dust with powdered sugar if desired, then slice and serve.

how to serve Chocolate Croissant Breakfast Bake

Serve the Chocolate Croissant Breakfast Bake warm. You can dust it with powdered sugar for a touch of sweetness and extra presentation. It pairs well with fresh fruit or a dollop of whipped cream.

how to store Chocolate Croissant Breakfast Bake

Store any leftovers in an airtight container in the refrigerator. You can keep it for up to 3 days. When ready to enjoy, reheat in the microwave or oven until warm.

tips to make Chocolate Croissant Breakfast Bake

  • For a richer flavor, use chocolate croissants or add more chocolate chips.
  • Feel free to add spices like cinnamon or nutmeg for extra warmth.
  • You can customize this recipe by adding fruits like berries or bananas for a fresh twist.

variation

You can turn this bake into a savory treat by omitting the chocolate and adding cheese and ham, or even spinach and feta for a different flavor profile.

FAQs

Can I use stale croissants for this recipe?
Yes, day-old or stale croissants work great as they absorb the egg mixture better.

Can I make this dish ahead of time?
Absolutely! You can prepare it the night before and refrigerate it. Just pop it in the oven in the morning.

What can I use instead of whole milk?
You can use any milk alternative, such as almond milk or oat milk. Just be mindful of the taste as it may slightly change the flavor.

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Chocolate Croissant Breakfast Bake

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful breakfast or brunch dish combining buttery croissants and sweet chocolate, perfect for busy mornings or special occasions.

Ingredients

Scale
  • 6 large croissants, preferably day-old
  • 1 cup semi-sweet chocolate chips
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)
  • 1 teaspoon ground cinnamon (optional)
  • Fresh berries or sliced bananas (optional mix-ins)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Tear the croissants into bite-sized pieces and spread evenly in the dish.
  3. Sprinkle the chocolate chips over the croissant pieces.
  4. In a bowl, whisk together eggs, milk, sugar, vanilla, and salt until well combined.
  5. Pour the egg mixture over the croissants and chocolate, pressing gently so all pieces soak.
  6. Let the mixture rest for about 10 minutes to absorb.
  7. Bake for 30-35 minutes, until the top is golden brown and the center is set.
  8. Let cool briefly, dust with powdered sugar if desired, then slice and serve.

Notes

For a richer flavor, use chocolate croissants or add more chocolate chips. You can also customize this recipe with fruits or spices like cinnamon for extra warmth.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 20g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 200mg

Keywords: chocolate, croissant, breakfast, brunch, bake, easy recipe

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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