Chocolate Croissant Breakfast Bake (Print Version)
Buttery croissants baked with chocolate chips in a creamy vanilla custard. A decadent French-inspired breakfast casserole perfect for weekends and special occasions.
# What You 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
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 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 -
- It transforms day-old croissants into something extraordinary rather than letting them go to waste
- The custard soaks into every buttery layer creating pockets of rich chocolate throughout
- You can assemble it the night before and just bake when guests arrive
02 -
- Don't skip the 10-minute rest after pouring the custard, or the center will be soggy and undercooked
- Check it at 30 minutes since ovens vary and you want it set but not dry
03 -
- Use really good quality croissants from a bakery if possible—its worth every penny
- Sprinkle some turbinado sugar on top before baking for extra crunch