Description
Chocolate Croissant Breakfast Bake Easy Brunch Dish — perfect for weekend brunch, holiday mornings, and make-ahead meal prep. Makes 12 servings in 45 minutes with just 7 simple ingredients.
Ingredients
Scale
- 1 (10 to 13-oz) package mini croissants, chopped
- 2 (8-oz) packages cream cheese, room temperature
- 1⅓ cup sugar
- 4 large eggs
- 2 tsp vanilla
- 2 cups milk
- 2 cups semi-sweet chocolate chips
Instructions
- Chop the croissants and prepare the baking dish. Preheat your oven to 350 °F (175 °C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray. Tear or chop the mini croissants into bite-sized pieces, about 1 to 1½-inch chunks. Spread them in an even layer across the dish.
- Scatter the chocolate chips evenly over the croissant layer. Distribute them across the croissant pieces, making sure they fall into the gaps between chunks as well as resting on top. Give the dish a gentle shake side to side to help them settle naturally.
- Beat the cream cheese and sugar until completely smooth. In a large mixing bowl, combine the room-temperature cream cheese and sugar. Beat with an electric mixer on medium speed for 3 minutes until the mixture is pale, fluffy, and free of lumps. Scrape down the sides at least twice.
- Add the eggs, vanilla, and milk to build the custard. With the mixer on low, add the eggs one at a time, beating 30 seconds per egg. Pour in the vanilla and milk, then increase to medium for 1 minute until the custard is uniformly smooth and pourable. Pour slowly and evenly over the croissant-and-chocolate layer.
- Bake until golden on top and just set in the center. Place the dish on the center oven rack and bake at 350 °F for 35 to 40 minutes. The bake is done when the top is deeply golden, the edges are set, and a gentle jiggle shows only a slight wobble in the very center.
- Let the bake rest before slicing. Remove the dish from the oven and set it on a wire cooling rack. Allow it to rest for 10 minutes before cutting. The custard continues to firm as residual heat dissipates.
- Slice into generous portions and serve warm. Cut the bake into 12 equal squares using a 3×4 grid. Lift each piece with an offset spatula. A light dusting of powdered sugar adds visual elegance, or drizzle with warm cream for extra indulgence.
Notes
- Refrigerator Storage: Let the baked casserole cool completely to room temperature—about 30 minutes—then cover the pan tightly with aluminum foil or transfer individual slices to airtight containers. Store in the refrigerator for up to 4 days. The custard actually firms up overnight, making day-two slices easier to cut into clean, neat squares.
- Freezer Storage: Wrap individual portions in plastic wrap, then place them inside a freezer-safe zip-top bag, pressing out excess air. Alternatively, freeze the entire pan by covering it snugly with a double layer of foil. This bake freezes beautifully for up to 2 months. Label each bag with the date so you always reach for the oldest portions first.
- Oven Reheat: Preheat your oven to 325 °F. Place refrigerated slices on a parchment-lined baking sheet and cover loosely with foil to prevent the tops from over-browning. Reheat for 15 minutes, or until the center is warmed through and the edges are gently sizzling. Follow FDA food safety guidelines and ensure the internal temperature reaches 165 °F.
- Microwave Reheat: Place a single serving on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power (50%) for 90 seconds, checking halfway through. This method is the fastest option for busy weekday mornings when you need a warm, indulgent breakfast in under 2 minutes without turning on the oven.
- Air Fryer Reheat: Preheat your air fryer to 300 °F. Place one or two slices in the basket in a single layer—do not stack. Heat for 4 minutes, checking at the 3-minute mark. The circulating hot air crisps the croissant edges while keeping the custard center soft and gooey, giving you a texture that rivals freshly baked.
- Prep Time: 10
- Cook Time: 35
- Category: Breakfast
Nutrition
- Serving Size: 12 servings
- Calories: 482 calories
- Sugar: 38g
- Sodium: 285mg
- Fat: 27g
- Saturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 98mg