Chocolate Croissant Breakfast Bake (Printable)
Decadent croissant and chocolate breakfast casserole, perfect for sweet morning gatherings.
# What You'll Need:
→ Pastry Base
01 - 4 large all-butter croissants, preferably day-old, cut into large pieces
→ Chocolate Filling
02 - 4 oz semi-sweet chocolate, chopped or chocolate chips
→ Custard Mixture
03 - 4 large eggs
04 - 1 ½ cups whole milk
05 - ½ cup heavy cream
06 - ½ cup granulated sugar
07 - 2 tsp pure vanilla extract
08 - Pinch of salt
→ Optional Garnish
09 - 1 tbsp powdered sugar, for dusting
10 - Fresh berries, for serving
# Method:
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.
# Insider Tips:
01 -
- It transforms day old croissants into something that tastes like a fancy bakery treat with almost no effort.
- The make ahead option means you can sleep in and still serve something impressive.
02 -
- Underbaking leaves the center wet and soggy, so look for a slight wobble but no liquid when you gently shake the dish.
- Letting the croissants soak for the full ten minutes makes the difference between dry spots and creamy perfection throughout.
03 -
- Tear the croissants into uneven pieces so some get extra crispy while others stay soft and custardy.
- Warm your plates slightly before serving so the chocolate stays melty through the last bite.