Chocolate Croissant Breakfast Bake (Print)
Buttery croissants baked with rich chocolate in a creamy vanilla custard. A sweet morning treat perfect for brunch.
# What You Need:
→ Pastry
01 - 4 large all-butter croissants, preferably day-old, cut into large pieces
→ Chocolate
02 - 4.25 oz semi-sweet chocolate, chopped or chocolate chips
→ Custard
03 - 4 large eggs
04 - 1.5 cups whole milk
05 - 0.5 cup heavy cream
06 - 0.5 cup granulated sugar
07 - 2 tsp pure vanilla extract
08 - Pinch of salt
→ Topping
09 - 1 tbsp powdered sugar, for dusting
10 - Fresh berries, for serving
# How to Make:
01 - Preheat oven to 350°F. Grease an 8×8 inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly in the prepared dish. Scatter chopped chocolate evenly over and between the croissant pieces.
03 - In a mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, and salt until well combined.
04 - Pour the custard mixture slowly and evenly over the croissants, lightly pressing down so all pieces soak up the mixture. Let sit for 10 minutes.
05 - Bake for 35–40 minutes, or until the custard is set and the top is golden brown.
06 - Cool for 10 minutes before dusting with powdered sugar. Serve warm, with fresh berries if desired.
# Expert Advice:
01 -
- Turns humble day-old croissants into something that tastes like a French patisserie
- The house fills with the most incredible chocolate-butter aroma while baking
- You can prep it the night before and wake up to a ready-to-bake breakfast
02 -
- The 10-minute resting period before baking is non-negotiable for the right texture
- Underbaked is better than overbaked, remove it while the center still jiggles slightly
- Day-old croissants are actually preferable since fresh ones can disintegrate
03 -
- Tuck some chocolate pieces down between layers of croissant, not just on top
- Use the leftover croissant heels and pieces that stores usually sell cheap