Chocolate Croissant Breakfast Bake (Print Version)
# Ingredients:
01 -
300–370 grams mini croissants, chopped
02 -
450 grams cream cheese, at room temperature
03 -
265 grams granulated sugar
04 -
4 large eggs
05 -
2 teaspoons vanilla extract
06 -
480 millilitres whole milk
07 -
340 grams semi-sweet chocolate morsels
# Instructions:
01 -
Preheat the oven to 175°C. Lightly grease a 23x33-centimetre baking dish.
02 -
Evenly arrange chopped croissants in the prepared dish. Sprinkle chocolate morsels across the surface.
03 -
Whisk cream cheese in a bowl until smooth. Add sugar, eggs, and vanilla extract, whisking to incorporate fully. Stir in the milk until the custard is homogenous.
04 -
Pour the custard mixture evenly over the croissants, ensuring complete coverage.
05 -
Let the dish sit for 20 minutes to allow the croissants to absorb the custard, or refrigerate overnight if preferred.
06 -
Transfer dish to the preheated oven and bake for 35 to 40 minutes, or until the centre is fully set.
07 -
Allow to cool slightly and serve warm.
# Notes:
01 -
For gluten-free adaptation, substitute mini croissants, chocolate morsels, and vanilla extract with certified gluten-free alternatives.