Chocolate Croissant Breakfast Bake (Printable)

Buttery croissants baked with rich chocolate in a 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 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. Generously grease an 8×8 inch baking dish with butter or nonstick cooking spray.
02 - Arrange the croissant pieces evenly in the prepared dish. Scatter chopped chocolate evenly 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 on the pieces to ensure they absorb the liquid. Let stand for 10 minutes to allow full absorption.
05 - Bake for 35 to 40 minutes until the custard is completely set and the top achieves a deep golden brown color.
06 - Allow the dish to cool for 10 minutes before dusting with powdered sugar. Serve warm with fresh berries if desired.

# Cooking Tips:

01 -
  • Transforms stale croissants into something decadent that tastes like you spent hours at it
  • The custard soaks into every buttery layer, creating pockets of creamy chocolate throughout
  • Can be assembled the night before, so mornings feel effortless
02 -
  • Letting it sit for 10 minutes after baking makes the difference between runny and perfectly set custard
  • The soaking time is non-negotiable, those dry edges need to soften before hitting the oven heat
  • If assembling overnight, add 5 minutes to the baking time since everything starts cold
03 -
  • Use really good quality butter croissants, preferably from a bakery, not the grocery store bakery section
  • Press the croissants down into the custard two or three times during that 10 minute soak for maximum absorption

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