Chocolate Croissant Breakfast Bake (Print Version)

Golden croissant pieces baked with melted chocolate in a vanilla custard

# 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

→ Optional Toppings

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 thoroughly with butter or nonstick cooking spray to prevent sticking.
02 - Distribute the croissant pieces evenly across the prepared dish. Scatter the chopped chocolate generously over and between the croissant pieces, ensuring even distribution throughout the bake.
03 - Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt in a mixing bowl until completely smooth and well incorporated.
04 - Pour the custard mixture slowly and evenly over the croissants. Gently press down on the pieces with a spatula to help them absorb the liquid. Allow the mixture to sit for 10 minutes, ensuring thorough saturation.
05 - Place the dish in the preheated oven and bake for 35 to 40 minutes. The bake is complete when the custard is fully set and the top achieves a rich golden brown color.
06 - Let the bake cool for 10 minutes before dusting generously with powdered sugar. Serve warm, optionally accompanied by fresh berries for a contrasting freshness.

# Expert Advice:

01 -
  • Day-old croissants transform into something incredible, soaking up the custard like they were made for it
  • The chocolate creates these pockets of melted goodness throughout every bite
  • You can assemble everything the night before and just bake it in the morning
02 -
  • Letting the assembled dish sit before baking is crucial for the croissants to absorb the custard properly
  • The bake is done when the center is set and jiggles slightly like gelatin, not liquid
03 -
  • If croissants are fresh, toast them lightly at 150°C (300°F) for 10 minutes before using
  • Cover the dish with foil after 25 minutes if the top is browning too quickly

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