Can I use regular bread instead of croissants?

While you can substitute challah or brioche for a similar texture, croissants provide that distinctive buttery flavor that makes this dish special. Regular sandwich bread will work in a pinch, but the result will be more like traditional bread pudding rather than this elevated breakfast bake.

My breakfast bake seems too soggy in the middle. What went wrong?

The most common reason is underbaking. The custard needs adequate time to set, which is why the baking time is close to an hour. Also, make sure you're using the correct size baking dish—using a dish that's too small can concentrate the custard too much in the center.

Can I make this recipe with whole eggs instead of just yolks?

You can use 3 whole eggs to replace the 6 egg yolks, but the texture will be slightly less rich and creamy. The final result will still be delicious, just a bit different in consistency.

Is there a dairy-free version of this recipe?

Yes! You can substitute almond milk for the whole milk and coconut cream for the heavy cream. Use dairy-free croissants and chocolate chips, and you'll have a dairy-free version that's still wonderfully delicious.

Chocolate Croissant Breakfast Bake Recipe

Description

Indulge in this decadent Chocolate Croissant Breakfast Bake, where buttery, flaky croissants are soaked in a rich custard and studded with semi-sweet chocolate chips. Baked to perfection, this dish is the ultimate treat for breakfast or brunch, offering a delightful combination of creamy custard and melted chocolate. It’s a perfect recipe for special occasions or weekend mornings.

Ingredients

Units Scale

Custard:
6 egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Base:
6 croissants, torn into 1-inch cubes
Chocolate:
1 cup semi-sweet chocolate chips (reserve 1/4 for topping)

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Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or a nonstick spray, then set aside.
Prepare the Custard Mixture:
In a large mixing bowl, whisk together the egg yolks, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until fully combined and smooth. This will form the base for your creamy bake.
Soak Croissants in Custard:
Add the torn croissant pieces to the custard mixture. Gently toss the croissants, ensuring they are evenly coated and well-soaked in the mixture. Let it sit for about 5 minutes to absorb fully.
Add Chocolate and Assemble the Bake:
Stir in 3/4 cup of the semi-sweet chocolate chips into the croissant mixture. Carefully pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top for extra chocolaty goodness.
Bake to Perfection:
Place the baking dish in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil during baking.
Serve and Enjoy:
Remove the dish from the oven and allow it to cool slightly. Serve warm for a comforting, decadent breakfast or brunch.

Notes

For best results, use day-old croissants as they absorb the custard more effectively without getting too soggy.
Feel free to substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.
Add a dusting of powdered sugar or a drizzle of warm caramel sauce for an extra touch of sweetness.
Pair with a cup of coffee or a glass of freshly squeezed orange juice to round out the meal.

Nutrition

Serving Size: 1 piece
Calories: 370
Sugar: 27g
Sodium: 210mg
Fat: 20g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg