Chocolate Croissant Breakfast Bake (Print)

Golden croissant pieces baked in vanilla custard with melted chocolate pockets throughout.

# What You’ll Need:

→ Pastry

01 - 4 large all-butter croissants, preferably day-old, cut into large pieces

→ Chocolate

02 - 4.25 ounces 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 teaspoons pure vanilla extract
08 - Pinch of salt

→ Topping

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

# How To Make:

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 -
  • Transforms ordinary leftover croissants into something that tastes like a French patisserie creation
  • The chocolate melts into little puddles throughout while the custard keeps everything incredibly moist
  • You can assemble it the night before and wake up to something practically ready to bake
02 -
  • Day-old croissants are your friend here—fresh ones will turn to mush and you'll lose that lovely texture contrast
  • That 10-minute soak time isn't optional, it's what transforms random ingredients into a cohesive, creamy pudding-like dish
  • The center should still have a slight wobble when you pull it out since residual heat finishes the cooking
03 -
  • Don't use chocolate chips if you can help it—chopping a bar gives you those irresistible puddles and smaller shards throughout
  • If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking

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