Chocolate Croissant Breakfast Bake (Printable)
Buttery croissants baked with rich chocolate in a creamy vanilla custard. An elegant yet effortless 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 oz 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 tsp pure vanilla extract
08 - Pinch of salt
→ Topping
09 - 1 tbsp 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.
# Expert Tips:
01 -
- Turns forgettable pastries into the kind of breakfast people ask about for months afterward
- Feeds a crowd with almost zero active effort, perfect for lazy hosting
02 -
- Day-old croissants are not a suggestion, they are the difference between bread pudding and sweet mush
- That ten minute soak time is what ensures every piece is custard soft instead of having dry centers
03 -
- If the top is browning too fast, tent it with foil for the last ten minutes
- Leftovers reheat surprisingly well in the microwave, though the texture is best fresh from the oven