Chocolate Croissant Breakfast Bake (Printable)

Buttery croissants baked with rich chocolate in a creamy vanilla custard for an indulgent morning treat.

# What You’ll Need:

→ Pastry Base

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 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

→ Optional Toppings

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 -
  • The custard soaked croissants become impossibly tender while still maintaining those gorgeous flaky layers we all love
  • You can assemble everything the night before and wake up to something that tastes like you spent hours at it
  • The combination of warm melted chocolate and creamy custard is the kind of comfort food that makes people close their eyes and smile
02 -
  • Letting the assembled dish rest before baking is absolutely crucial for that pudding like texture throughout
  • The bake time may vary slightly depending on how dry your croissants were to start
  • Serving it warm makes a huge difference in how chocolatey and comforting it tastes
03 -
  • Cutting croissants into larger pieces rather than small cubes maintains their flaky texture better during baking
  • Tenting the dish with foil during the last 10 minutes of baking prevents over browning if the top gets too dark too quickly

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