Chocolate Croissant Breakfast Bake (Printable Version)
Buttery croissant pieces, melted chocolate and creamy custard baked until golden; serve warm with berries or cream.
# Ingredient List:
→ Breads & Pastry
01 - 4 large all-butter croissants, slightly stale, cut into large pieces
→ Chocolate
02 - 4 oz semi-sweet chocolate, chopped, or chocolate chips
→ Dairy
03 - 1 1/4 cups whole milk
04 - 3/4 cup plus 1 tablespoon heavy cream
05 - 3 large eggs
06 - 1/4 cup unsalted butter, melted
→ Sweeteners & Flavors
07 - 1/3 cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - Pinch of salt
→ Toppings
10 - 1 tablespoon powdered sugar, for dusting (optional)
# How to Make:
01 - Preheat the oven to 350°F. Grease a 9x9-inch baking dish with butter or non-stick spray.
02 - Arrange the croissant pieces evenly in the prepared dish. Sprinkle the chopped chocolate throughout, tucking some between the layers to create rich chocolate pockets.
03 - In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, melted butter, and salt until smooth and well combined.
04 - Slowly pour the custard mixture evenly over the croissants and chocolate. Gently press down with a spatula to ensure all croissant pieces absorb the liquid.
05 - Let the dish stand at room temperature for 10 minutes, allowing the croissants to fully soak up the custard.
06 - Bake in the center of the oven for 30–35 minutes, or until puffed and golden brown and the custard is set. A knife inserted in the center should come out clean.
07 - Cool for 5 minutes. Dust with powdered sugar if desired and serve warm.
# Expert Tips:
01 -
- It turns day old croissants into something so indulgent that nobody will ever guess you were cleaning out the pantry.
- The custard soaks into every flaky layer overnight if you want, which means brunch practically makes itself while you sleep.
- Chocolate pockets hide in unexpected bites, so every forkful feels like a small surprise.
02 -
- Do not rush the soaking step because under soaked croissant pieces will taste dry and hollow in the finished bake.
- Check at the 30 minute mark because every oven runs differently and an overbaked custard turns rubbery fast.
03 -
- If your croissants are fresh and soft rather than stale, tear them and leave the pieces uncovered for an hour or two so they dry out enough to absorb the custard properly.
- Letting the baked dish rest those 5 minutes before serving is not optional because that is when the custard transforms from wobbly to creamy and holds its shape.