Decadent Chocolate Croissant Bake (Print)
Buttery croissants meet melty chocolate in a warm, custardy breakfast bake ideal for sharing.
# Ingredients:
→ Base
01 -
5 large day-old croissants, cut into 2.5 cm pieces
02 -
1 cup (175 g) semi-sweet chocolate chips
→ Custard
03 -
2 cups (480 ml) whole milk
04 -
4 large eggs
05 -
120 g granulated sugar
06 -
1 teaspoon (5 ml) vanilla extract
07 -
1/4 teaspoon (1.5 g) salt
→ Optional toppings
08 -
Powdered sugar, for dusting
09 -
Fresh berries or whipped cream, for serving
# Steps:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 33 cm baking dish.
02 -
Arrange croissant pieces in an even layer within the prepared dish. Scatter chocolate chips between and over the croissant pieces.
03 -
In a large bowl, whisk together whole milk, eggs, granulated sugar, vanilla extract, and salt until the mixture is fully blended.
04 -
Pour the custard evenly over the croissants. Gently press down with a spatula so the bread absorbs the custard.
05 -
Allow the mixture to rest for 10–15 minutes to promote maximum absorption.
06 -
Bake uncovered for 45–50 minutes, or until the surface is golden and custard is set. If browning too rapidly, tent loosely with foil for the final 10–15 minutes.
07 -
Let bake cool slightly. Dust with powdered sugar and serve warm, optionally adding fresh berries or whipped cream.
# Notes:
01 -
Day-old croissants provide superior structure compared to fresh ones.
02 -
For added depth, 1 tablespoon of espresso powder may be blended into the custard for a mocha variation.
03 -
This dish can be assembled in advance and refrigerated overnight; bake just before serving.