Decadent Chocolate Croissant Bake (Printable Version)
Flaky croissants soaked in custard with melted chocolate for a rich, indulgent breakfast treat.
# Ingredients Required:
→ Bakery
01 -
5 large croissants, preferably day-old, cut into 2.5 cm pieces
→ Chocolate
02 -
240 ml semi-sweet chocolate chips
→ Dairy & Eggs
03 -
480 ml whole milk
04 -
4 large eggs
→ Sweetener & Flavoring
05 -
100 g granulated sugar
06 -
5 ml vanilla extract
07 -
1.25 ml salt
→ Garnish
08 -
Powdered sugar, for dusting
09 -
Fresh berries or whipped cream, for serving
# Guide to Cooking:
01 -
Preheat the oven to 175°C (350°F). Lightly grease a 23x33 cm baking dish.
02 -
Arrange croissant pieces evenly in the baking dish. Distribute chocolate chips over and between the layers.
03 -
Whisk together whole milk, eggs, granulated sugar, vanilla extract, and salt in a large bowl until fully blended.
04 -
Pour the custard mixture evenly over the croissants, pressing gently with a spatula to ensure absorption.
05 -
Allow the mixture to rest for 10 to 15 minutes to let the croissants soak up the custard thoroughly.
06 -
Bake uncovered for 45 to 50 minutes or until the top is golden brown and the custard has set. If browning too quickly, tent with foil during the final 10 to 15 minutes.
07 -
Allow to cool slightly before dusting with powdered sugar. Serve warm accompanied by fresh berries or whipped cream as desired.
# Extra Suggestions:
01 -
Using day-old croissants prevents excessive sogginess. Substituting heavy cream for whole milk enriches the custard. To avoid over-browning, tent the dish with foil during the last minutes of baking.