Easy Chocolate Strawberry Croissant Bake

Chocolate Strawberry Croissant Bake full of flaky croissant pieces, a creamy cream cheese mixture & filled with chocolate & strawberries. If you like danish pastries, or pastries in general, give this recipe a try!

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This croissant bake is perfect for a easy breakfast or brunch recipe. Similar to a bread pudding, you can prepare this the night before. Then pop it in the oven the next morning!

This chocolate strawberry croissant bake is perfect for brunch during the holidays, birthdays, on Sunday mornings. I’ll use any excuse to make this sweet treat!

You can enjoy the dish warm or cold! My favorite way is cold. The cream cheese adds a really nice, cold whipped cream taste paired with the fluffy chunks of croissant. It doesn’t get better than chocolate, strawberries and croissants in my book!

This dish is crunchy from the croissant chunks on the top, delicious creamy in the middle. Mixed with chunks of fresh strawberries and chocolate. I LOVE semi sweet chocolate, but you can easily modify with white, milk or dark chocolate.

Chocolate Strawberry Croissant Bake

serving size: 6

Ingredients

• 8-10 mini baked croissants (found in the bakery section)
• 1 cup strawberries; cleaned, remove stems, & thinly sliced
• 1 cup semi sweet chocolate chips
• 8 oz cream cheese, room temp
• 2/3 cup white granulated sugar
• 3/4 cup Almond milk unsweetened
• 3 eggs
• 2 tsp vanilla extract
• Cooking oil (for greasing the pan)
• Optional: Powder sugar for topping

Instructions

• Lightly grease a 9×9 inch oven proof baking dish. Using your hands, break up the croissant pieces into smaller chunks.
• Evenly spread the croissant pieces in the prepared baking dish. Sprinkle half of the chocolate chips and half of the sliced strawberries over croissants pieces. Give it a mix using a spoon and then add the remaining chocolate and strawberry pieces.
• Using a hand mixer, beat the cream cheese in a large bowl until fluffy. Add the sugar, milk, eggs, and vanilla. Mix until well combined. Pour the mixture all over croissant pieces. Use a spoon to lightly push croissants down into the mixture to get everything covered.
• Cover dish with wrap and place in the fridge for 30 minutes or up to 14 hours.
• Preheat oven to 350 degrees F. and adjust oven rack to middle top position.
• Remove syran wrap and bake for 35 to 40 minutes or until golden brown and set. (loosely cover with foil for the last 5-10 minutes).
• Enjoy warm or let it cool completely, refrigerate and enjoy cold!

Looking for more Sweet Treats?

• Sweet Chocolate Croissant Bake
• Vanilla Creme Brûlée using Half & Half
• Buttermilk Chocolate Chip Scones
• Banana Chocolate Chip Cast Iron Cookie