Chocolate Croissant Breakfast Bake – buttery croissants, cream cheese, sugar, eggs, milk and chocolate. Can assemble and refrigerate overnight. This is incredibly delicious! Can eat for breakfast or dessert. Perfect for Christmas morning!!
I can not begin to put into words how delicious this Chocolate Croissant Breakfast Bake tasted. It was hands down one of the best sweet breakfast bakes I’ve ever eaten. Buttery croissants, cream cheese, sugar, and chocolate – how could it not be amazing?!?!?! You must try this ASAP! I promise you will love it.
Now, lets talk about croissants. The picture above is a croissant. You find them in the bakery at the grocery store or your local bakery. This recipe does NOT use refrigerated crescent rolls. Croissants and crescent rolls are NOT the same thing. Please make a note to use croissants that you buy at the store.
This casserole can be made the night before and refrigerated overnight. This would be perfect for Christmas morning! I love make-ahead recipes, especially for the holidays! Easy preparation and easy clean up are a must this time of year!
We ate this for breakfast, but it is also great as a dessert. This recipe is also easy to half and bake in a 9×9-inch pan if you don’t need the whole recipe. We preferred to serve this slightly warm. If you are doing this for dessert, it might be good with a big ol’ scoop of vanilla ice cream.
WATCH How To Make Chocolate Croissant Breakfast Bake
Chocolate Croissant Breakfast Bake
prep time: 5 MINScook time: 35 MINStotal time: 40 mins
1 (10 to 13-oz) package mini croissants, chopped
2 (8-oz) packages cream cheese, softened
1-1/3 cup sugar
2 tsp vanilla
2 cups milk
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray.
Place croissant pieces in prepared pan. Sprinkle with chocolate chips.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add milk and mix until combined. Pour evenly over croissant pieces.
Let stand 20 minutes or cover and refrigerate overnight.
Bake uncovered for 35 to 40 minutes or until set in center. Serve warm.
*Please note that this recipe used already prepared croissants from the bakery, NOT refrigerated crescent rolls.*