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Chocolate Croissant Bake

This chocolate croissant bake is a decadent breakfast or dessert casserole that everyone will love! It’s like a chocolate croissant from your favorite bakery, with a rich cream cheese custard that makes it irresistible!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9
Author Chenée Lewis

Ingredients

  • 10-12 oz container of croissants from bakery, either miniature or full size, stale
  • 12 oz cream cheese room temperature
  • ⅔ cup granulated sugar
  • 3 eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 can evaporated milk
  • 1 cup dark chocolate chips (or semisweet
  • Powdered sugar for dusting (optional)

Instructions

  • Preheat oven to 350 F. Spray the bottom and sides of a 9x9 baking dish.
  • Break stale croissants into 1-inch pieces. Set aside.
  • In a bowl, use an electric mixer to beat softened cream cheese until smooth.
  • Add granulated sugar and cream until smooth. Be sure to scrape the sides of the bowl to get all the cream cheese.
  • Mix in eggs, followed by vanilla extract, until well combined.
  • Beat in evaporated milk. Mixture should be thick but liquidy.
  • Add half of croissant pieces to the bottom of prepared pan. Top with half of chocolate chips.
  • Pour half of cream cheese mixture on top, being sure to saturate croissants evenly.
  • Repeat steps 7 and 8 to add another layer of croissants, chocolate chips, and custard on top. Let sit for 20 minutes or overnight (see note).
  • Bake in preheated oven for 50-60 minutes, or until custard is set. Cover loosely with foil halfway during baking to prevent overbrowning.
  • Let cool slightly for 15 minutes, dust with powdered sugar, if you like, and serve warm.

Notes

Let croissants sit out to become stale, or heat them in a 300-degree oven for 10-15 minutes to dry them out.
You can prepare this dish the night before and bake it straight from the fridge! Just add an extra 5 minutes to the cook time.