Chocolate Croissant Breakfast Bake (Printable)
Buttery croissants with semi-sweet chocolate and vanilla custard, baked until golden for gooey brunch servings.
# What You'll Need:
→ Breads & Pastry
01 - 4 large all-butter croissants, slightly stale, cut into large pieces
→ Chocolate
02 - 4 oz semi-sweet chocolate, chopped, or chocolate chips
→ Dairy
03 - 1 1/4 cups whole milk
04 - 3/4 cup plus 1 tablespoon heavy cream
05 - 3 large eggs
06 - 1/4 cup unsalted butter, melted
→ Sweeteners & Flavors
07 - 1/3 cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - Pinch of salt
→ Toppings
10 - 1 tablespoon powdered sugar, for dusting (optional)
# Steps:
01 - Preheat the oven to 350°F. Grease a 9x9-inch baking dish with butter or non-stick spray.
02 - Arrange the croissant pieces evenly in the prepared dish. Sprinkle the chopped chocolate throughout, tucking some between layers to create pockets of melted chocolate.
03 - In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, melted butter, and salt until smooth and well combined.
04 - Slowly pour the custard mixture evenly over the croissants and chocolate. Gently press down with a spatula to ensure all croissant pieces are submerged and soaking up the liquid.
05 - Let the assembled dish stand at room temperature for 10 minutes, allowing the croissants to fully absorb the custard.
06 - Bake in the center of the oven for 30 to 35 minutes, or until puffed and golden brown and the custard is set. A knife inserted in the center should come out clean.
07 - Cool for 5 minutes. Dust with powdered sugar before serving if desired. Serve warm.
# Expert Tips:
01 -
- It transforms day old croissants into something so luxurious your guests will think you spent hours.
- The custard soaked interior with melted chocolate pockets tastes like the best French toast crossed with a croissant.
- You can assemble it the night before and simply bake in the morning.
02 -
- Pressing the croissants down firmly into the custard is the step most people skip and it makes all the difference.
- If you assemble the night before, add two or three extra minutes to the baking time since it will be cold from the fridge.
03 -
- Tuck a few extra chocolate pieces on top right before baking for those gorgeous melted chocolate streaks.
- Do not overbake because the custard should have a slight wobble in the center when you take it out since it will continue to set.