Chocolate Croissant Breakfast Bake (Print Page)

Buttery croissants baked with chocolate in a rich vanilla custard for a decadent morning treat.

# What You 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

# Directions:

01 - Preheat oven to 350°F. Grease an 8×8 inch baking dish thoroughly with butter or nonstick cooking spray.
02 - Arrange the croissant pieces evenly in the prepared dish. Scatter chopped chocolate uniformly over and between the croissant pieces, ensuring even distribution.
03 - In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla extract, and salt until completely smooth and well combined.
04 - Pour the custard mixture slowly and evenly over the croissants. Lightly press down with a spatula to ensure all pieces absorb the liquid. Let sit for 10 minutes to allow absorption.
05 - Bake for 35-40 minutes until the custard is completely set and the top achieves a deep golden brown color. A knife inserted in the center should come out clean.
06 - Allow the dish to cool for 10 minutes before dusting generously with powdered sugar. Serve warm, accompanied by fresh berries if desired.

# Expert Tips:

01 -
  • Tastes like a chocolate croissant but feeds a crowd without hours of work
  • The custard soaks into every buttery layer creating the most incredible texture
  • You can prep it the night before and wake up to something magical
02 -
  • Dont skip the 10-minute soak time or youll have dry patches in your bake
  • The custard should reach about an inch up the sides of your dish for proper coverage
  • Overbaking makes it rubbery so pull it out when it still has a slight wobble
03 -
  • Cut croissants into irregular pieces rather than perfect cubes for more interesting texture
  • Warm your milk and cream slightly before mixing into the eggs for easier incorporation

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