Description
An indulgent chocolate croissant breakfast bake with flaky croissants soaked in rich custard and melted chocolate, baked until golden, soft, and comforting with crisp edges.
Ingredients
- 6 large buttery croissants, torn into large pieces
- 1.5 cups semi-sweet or dark chocolate chips or chunks
- 4 large eggs
- 1 cup whole milk
- 0.75 cup heavy cream
- 0.33 cup granulated sugar
- 0.25 cup brown sugar
- 1.5 tsp vanilla extract
- 0.25 tsp salt
- powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Arrange the torn croissant pieces evenly in the baking dish.
- Sprinkle the chocolate chips or chunks evenly over the croissants.
- In a bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and salt.
- Pour the custard mixture evenly over the croissants, gently pressing them down to absorb the liquid.
- Let the mixture rest for 5 minutes so the croissants soak up the custard.
- Bake uncovered for 35–40 minutes, until the top is golden, puffed, and the center is set.
- Remove from the oven and let cool slightly.
- Dust with powdered sugar if desired and serve warm.
Notes
- Day-old croissants absorb custard best.
- Can be assembled the night before and baked in the morning.
- Add fruit or spices for variation.
- Serve warm for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 32g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 165mg
