Description

Hello, my fellow flavor-chasers! Olivia here, welcoming you back to my cozy kitchen corner. Is there anything better than a weekend morning that starts slow? You know the ones—the sun streaming through the window, coffee brewing, and the most incredible, buttery, chocolatey aroma wafting from your oven, promising something truly spectacular is on its way.

Ingredients

Scale

For the Bake:

2 (10–13 oz) packages mini croissants, chopped
4 (8 oz) packages cream cheese, softened
2⅔ cups granulated sugar
8 large eggs, room temperature
4 tsp pure vanilla extract
½ tsp almond extract (optional but recommended)
4 cups whole milk (swap 1 cup for cream for extra richness)
4 cups semi-sweet chocolate chips, divided
Butter or nonstick spray, for greasing

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish (or two 8×8 pans if you’d like to freeze one).

Chef’s Hack: If using a glass dish, place it in the oven as it preheats—this helps the custard cook evenly.

2. Make the Custard Base

In a large bowl, beat softened cream cheese and sugar on low speed until combined, then increase to medium-high and beat for 2–3 minutes, until completely smooth.

Add eggs one at a time, beating well after each addition. Mix in vanilla, almond extract (if using), and milk until silky and lump-free.

3. Fold & Soak

Gently fold in the croissant pieces and 3½ cups of chocolate chips with a spatula until everything is coated.
Let the mixture sit for 5–10 minutes to allow the croissants to soak up the custard—this step ensures a perfect, pudding-like texture.

4. Assemble & Bake

Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining ½ cup of chocolate chips over the surface.

Bake 35–45 minutes, uncovered, until golden brown on top and the center is set but still slightly jiggly.

If the top browns too fast, cover loosely with foil for the final 10–15 minutes.

5. Cool & Serve

Let the bake rest for 20–30 minutes before serving—this allows the custard to finish setting for clean slices. Dust with powdered sugar or drizzle with warm chocolate sauce for a bakery-worthy finish.

Serve warm with a cup of coffee or a cold glass of milk.

Notes

Make-Ahead Magic: Assemble the night before, refrigerate, and bake in the morning. Add 5–10 extra minutes to the bake time.
Lumpy Cream Cheese? Warm it gently or strain the custard through a fine sieve before baking.
Freezer-Friendly: Bake, cool completely, then wrap tightly and freeze up to 3 months. Reheat in a 300°F oven until warmed through.
Grease that pan! (Trust me—I once forgot and ended up serving “Chocolate Croissant Scramble.” Delicious, but not pretty!)

Nutrition

Calories: 420 cal Per Serving
Fat: 26 g
Carbohydrates: 38 g