Chocolate Croissant Breakfast Bake


  • 8 jumbo croissants I found them at Walmart, but you can use 12 regular size, chopped
  • 1 12- ounce package mini semi-sweet chocolate chips
  • 1 8- ounces cream cheese
  • 8 eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 2 tablespoons vanilla
  • 1/4 teaspoon salt


  1. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
  2. Cut the croissants up into bite-size pieces or 1-inch cubes. Layer half of them into the prepared pan.
  3. Sprinkle half of the mini chocolate chips over the croissants.
  4. Cut the cream cheese into small squares by dividing it in half and slicing into 20 pieces. Distribute half of the cream cheese over the croissants and chocolate chips.
  5. Place the remaining croissants, chocolate chips and cream cheese into the pan.
  6. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla and salt until thoroughly combined.
  7. Gently pour and evenly distribute the egg mixture over the entire pan.
  8. Cover with plastic wrap and refrigerate overnight.
  9. When ready to bake in the morning, preheat oven to 350 degrees F and remove plastic wrap. Bake for 45 – 55 minutes. 45 minutes will give you a softer, slightly unfinished middle whereas 55 minutes will be firmer.