Chocolate Croissant Breakfast Bake (Print)

Buttery croissants baked in vanilla custard with semi-sweet chocolate chunks. Golden, rich, and perfect for weekend mornings.

# 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

→ Topping

09 - 1 tablespoon powdered sugar, for dusting
10 - Fresh berries, for serving

# How To Make It:

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 to 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 Advice:

01 -
  • The chocolate gets melty and gooey in just the right spots while staying distinct enough that every bite feels like a little surprise
  • You can assemble it the night before and just pop it in the oven when guests arrive
  • It looks impressive but requires almost zero actual technique or skill
02 -
  • Day-old croissants are not optional, fresh ones will dissolve into a gummy mess
  • Pressing the croissants down into the custard is the step that ensures every bite is creamy
  • The 10 minute rest after baking is crucial for the custard to set up properly
03 -
  • Cut your croissants into bigger pieces rather than small cubes so they keep some structure
  • If the top is browning too fast, tent it loosely with foil for the last 10 minutes

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