Description
Indulge in this irresistibly easy chocolate croissant breakfast bake, perfect for a special morning treat or an impressive brunch. Featuring flaky croissants soaked in a rich custard and studded with melty chocolate, it’s a dish that promises pure comfort and joy.
Ingredients
- 6–8 large day-old croissants (about 10–12 oz), torn into 1-2 inch pieces
- 1 ½ cups whole milk
- ½ cup heavy cream
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup (6 oz) bittersweet or semisweet chocolate chips or chunks
- Optional: Powdered sugar for dusting, fresh berries for serving
Instructions
- 1. Prepare Croissants: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange torn croissant pieces evenly in the prepared dish.
- 2. Whisk Custard: In a large bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, and salt until well combined and sugar is dissolved.
- 3. Assemble Bake: Sprinkle half of the chocolate chips over the croissants. Pour the custard mixture evenly over the croissants, gently pressing down to ensure they are submerged. Sprinkle remaining chocolate chips on top.
- 4. Soak (Crucial Step!): Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours).
- 5. Bake: Remove from refrigerator and let sit at room temperature for 15-20 minutes while oven preheats. Bake for 35-45 minutes, or until golden brown, puffed, and custard is set (a knife inserted into the center comes out clean). If browning too quickly, loosely tent with foil.
- 6. Serve: Let cool for 10-15 minutes before serving. Dust with powdered sugar and serve with fresh berries, if desired.
- Prep Time: 15 mins
- Cook Time: 40 mins