Chocolate Croissant Breakfast Bake (Printable)
Buttery croissants baked with rich chocolate in a silky vanilla custard. Golden, warm, and perfect for weekend mornings.
# What You'll 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 Make It:
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 Hacks:
01 -
- It transforms ordinary dayold croissants into something that tastes like a French patisserie
- The custard keeps everything incredibly moist while the edges get beautifully crisp
- You can assemble it the night before and wake up to something special
02 -
- Do not skip the 10 minute soaking time or you will end up with dry spots in your finished bake
- The center might look slightly underbaked when you pull it out but it will finish cooking as it rests
03 -
- If your croissants are fresh, toast them lightly for 10 minutes at 350°F before assembling
- Use the highest quality chocolate you can find since it is the star of the show