Chocolate Croissant Breakfast Bake (Print Version)
Buttery croissants baked with semi-sweet chocolate in a rich vanilla custard
# What You'll Need:
→ Pastry
01 - 4 large all-butter croissants, preferably day-old, cut into large pieces
→ Chocolate
02 - 4.25 oz semi-sweet chocolate, chopped or chocolate chips
→ Custard
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
# Directions:
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 humble leftovers into something that tastes like a Parisian bakery
- Comfort food that doubles as an impressive brunch centerpiece
02 -
- Overnight resting in the refrigerator makes the texture even more luxurious
- The center should still have a slight jiggle when you remove it from the oven
03 -
- Cut croissants into generous pieces so they do not become too soft
- Sprinkle some extra chocolate on top for that golden-brown, caramelized finish