Chocolate Croissant Breakfast Bake (Printable Version)
Buttery croissants layered with chocolate and creamy custard, baked golden and dusted with powdered sugar.
# Ingredients Required:
→ Croissants and Chocolate
01 -
6 large butter croissants
02 -
225 grams semi-sweet chocolate chips
→ Custard Mixture
03 -
4 large eggs
04 -
360 milliliters whole milk
05 -
120 milliliters heavy cream
06 -
100 grams granulated sugar
07 -
15 milliliters pure vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
0.25 teaspoon salt
→ Toppings
10 -
Powdered sugar
11 -
Fresh berries
# Guide to Cooking:
01 -
Preheat the oven to 175°C and grease a 23x33 cm baking dish.
02 -
Tear croissants into chunks and place half of them evenly in the baking dish. Scatter half of the chocolate chips over this layer. Repeat with the remaining croissants and chocolate chips to create two layers.
03 -
In a mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and homogeneous.
04 -
Pour the custard mixture evenly over the croissant layers, pressing down lightly to ensure absorption. Allow the dish to sit at room temperature for 20 to 30 minutes or refrigerate overnight for enhanced custard infusion.
05 -
Bake uncovered for 35 to 40 minutes until the top is puffed and golden brown. If browning too quickly, loosely tent the dish with foil to prevent burning.
06 -
Remove from oven and let rest for 10 minutes before slicing. Dust with powdered sugar and garnish with fresh berries if desired. Serve warm.
# Extra Suggestions:
01 -
Day-old croissants yield a less soggy texture. Refrigeration overnight allows deeper custard absorption and intensifies flavor. Adjust chocolate chip quantity to preference.