Chocolate Croissant Breakfast Bake
Chocolate Croissant Breakfast Bake made with egg yolks, whole milk, heavy cream, sugar, vanilla extract, salt, croissants, and semi-sweet chocolate chips.
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Servings: 8
Ingredients
- 6 egg yolks
- 1 1/2 c whole milk
- 1/2 c heavy cream
- 3/4 c granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 6 croissants torn into 1-inch cubes
- 1 c semi-sweet chocolate chips
Instructions
Preheat the oven.
- Preheat the oven to 375°F.
Prepare the baking dish.
- Grease a 9x9-inch baking dish with butter. Set aside.
Prepare the custard mixture.
- In a large bowl, add the egg yolks, whole milk, heavy cream, granulated sugar, vanilla extract, and salt.
Whisk until combined.
- Whisk the mixture until fully combined and smooth.
Add the croissants.
- Add the torn croissant pieces to the custard mixture.
Coat the croissants.
- Gently toss until the croissant pieces are evenly coated and well moistened.
Add the chocolate chips.
- Stir in 3/4 c of the semi-sweet chocolate chips.
Transfer to the baking dish.
- Pour the mixture into the prepared baking dish and spread evenly.
Top with remaining chocolate.
- Sprinkle the remaining 1/4 c semi-sweet chocolate chips over the top.
Bake.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cover if needed.
- If the top begins to brown too quickly, cover the baking dish loosely with foil and continue baking until set.
Rest before serving.
- Remove from the oven and allow the bake to rest for several minutes before serving.
Serve.
- Serve warm.
Notes
To make this Chocolate Croissant Breakfast Bake gluten free, replace the croissants with certified gluten-free croissants or a gluten-free buttery bread-style pastry. Verify that the semi-sweet chocolate chips, vanilla extract, whole milk, heavy cream, sugar, salt, butter, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, utensils, measuring cups, parchment paper if used, and a clean baking dish to prevent cross-contact with gluten-containing ingredients.