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Chocolate Breakfast Bake

VegetarianCasseroleDiner-Style

Time: 4 hours

Yield: 8 servings

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About

A chocolate-lovers dream day is one that is filled with chocolate-covered meals, from breakfast to dinner. Well, Chocolate Breakfast Bake has the first dish of the day deliciously decided for you. It all starts with a layer of warm, soft croissants that get topped with the first helping of melty chocolate chips. Then, it gets soaked in a chocolatey and creamy bath to then be topped with even more chocolate chips. Served with fluffy whipped cream and sticky maple syrup, Chocolate Breakfast Bake will have you thinking you're daydreaming!

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Ingredients

  • 4-6 stale large croissants, halved lengthwise
  • 1 (10-ounce) bag mini chocolate chips, divided
  • 6 large eggs
  • 2 cups chocolate milk
  • 1 cup heavy cream
  • 3 tablespoons light or dark brown sugar, optional, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • whipped cream, to taste, for serving
  • maple syrup, to taste, for serving

Directions

Step 1 -Lightly coat a 9x13-inch baking dish with cooking spray.

Step 2 -Place the croissants in the prepared pan, overlapping them as needed but as little as possible to ensure the pan is completely covered.

Step 3 -Sprinkle 1 cup of the chocolate chips over the croissants.

Step 4 -In a large bowl, whisk the eggs until they are light and foamy.

Step 5 -Add the chocolate milk, the heavy cream, the brown sugar, the vanilla extract, the cinnamon, and the salt to the eggs and whisk until it is combined.

Step 6 -Slowly pour the egg mixture over the croissants, giving each slice a few seconds to absorb as much of the liquid as it can.

Step 7 -Use the back of a spoon to gently press on the croissants to help them absorb the liquid.

Step 8 -Cover the dish and refrigerate for at least 4 hours and up to overnight.

Step 9 -Arrange a rack in the middle of the oven.

Step 10 -Preheat the oven to 350 degrees F.

Step 11 -Uncover the baking dish and sprinkle with the remaining chocolate chips.

Step 12 -Bake the croissant mixture until it is crispy, golden-brown, puffed around the edges, and a toothpick inserted in the center comes out clean, about 50-55 minutes.

Step 13 -Let the bake cool for 5 minutes.

Step 14 -Serve with the whipped cream and the maple syrup.

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