Can I use almond milk or coconut milk instead of regular milk?

Yep! You can use any kind of milk (almond milk, oat milk, coconut milk) that you have on hand.

What else pairs well with a pain au chocolat breakfast bake?

I like to serve this dish with fresh fruit, cheese danishes, and savory brunch dishes like quiche or roasted sweet potatoes.

How can you store pain au chocolat breakfast bake?

How to best store it, how long it keeps

Does this recipe freeze well?

While croissants on their own would freeze well, this recipe would not, since it has milk and cream cheese, which tend to separate when frozen.

Can I make this dish ahead of time?

Yes, simply follow the instructions up until step five, and then cover the baking dish with aluminum foil and refrigerate for up to 24 hours. When you're ready to bake, remove the foil and continue with the recipe as written.

How do I store this dish?

Cover the dish with aluminum foil and refrigerate for up to three days. Reheat in the oven or in the microwave.

Pain au Chocolat Breakfast Bake

Description

Decadent and indulgent, this chocolate croissant breakfast bake is the perfect combo of pain au chocolat and French toast — a chocolate lover’s dream!

Ingredients

Units Scale

5 large croissants, torn into 1-inch pieces (about 15 ounces)
2 (8-ounce) packages cream cheese, softened to room temperature
1 cup granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups whole milk
2 cups semi-sweet chocolate chips

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Instructions

Spray a 9x13-inch baking dish with nonstick cooking spray.
Cover the bottom of the dish with croissant pieces, then layer 1 cup of the chocolate chips over the croissants. Add another layer of croissants and sprinkle the remaining chocolate chips on top.
Using a stand mixer or a large bowl and an electric hand mixer, beat the softened cream cheese for several minutes until it is smooth and creamy and there are no lumps left.
Add the sugar, eggs, vanilla and cinnamon and beat until well-combined.
Add the milk and beat until incorporated. Pour the mixture over the croissants.
Cover and refrigerate for one hour, or overnight.
Preheat the oven to 350ºF and bake uncovered for 45 minutes, or until the center is set and no longer jiggly. Sprinkle with powdered sugar (if desired) and serve warm.

Notes

When making the cream cheese mixture, make sure you use softened cream cheese and whip it up until it’s smooth and there are no lumps left.
Make sure to use pre-baked croissants — these can be found from your local bakery, or in the bakery section of your grocery store.