Chocolate Croissant Breakfast Bake (Printable)
Buttery croissants baked with melted chocolate in a vanilla custard for an indulgent morning treat.
# What You Need:
→ Pastry Base
01 - 4 large all-butter croissants, preferably day-old, cut into large pieces
→ Chocolate Filling
02 - 4.25 ounces semi-sweet chocolate, chopped or chocolate chips
→ Custard Mixture
03 - 4 large eggs
04 - 1.5 cups whole milk
05 - 0.5 cup heavy cream
06 - 0.5 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - Pinch of salt
→ Topping
09 - 1 tablespoon powdered sugar, for dusting
10 - Fresh berries, for serving
# How-To Steps:
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.
# Helpful Tips:
01 -
- It turns ordinary croissants into an extraordinary dessert-like breakfast that feels indulgent but comes together effortlessly.
- The overnight option means you can wake up to the smell of chocolate and butter without any morning work.
02 -
- Pressing the croissants into the custard is the secret step that prevents dry spots and ensures every bite is equally luscious.
- The 10-minute resting period after pouring is non-negotiable because it lets the croissants fully absorb the liquid.
03 -
- If your croissants are super fresh, toast them in the oven for 5 minutes before assembling to dry them out slightly.
- For extra crispy edges, run the dish under the broiler for 1 minute after baking, watching closely like a hawk.