Description
This Chocolate Croissant Breakfast Bake is a decadent, custard-soaked dish combining flaky day-old croissants with rich semi-sweet chocolate chips, baked to golden perfection. It’s an indulgent and comforting breakfast or brunch option that’s easy to prepare and sure to please chocolate lovers.
Ingredients
Scale
Croissant and Chocolate
- 4 large croissants, preferably day-old, cut into 1-inch pieces
- 1 cup semi-sweet chocolate chips
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similarly sized deep baking dish to prevent sticking.
- Assemble Croissants and Chocolate: Place the croissant pieces evenly across the prepared baking dish. Evenly sprinkle the semi-sweet chocolate chips over the croissants to ensure each bite has chocolate.
- Make Custard Mixture: In a medium mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, almond extract, and salt until the mixture is smooth and fully combined.
- Combine Custard with Croissants: Pour the custard mixture evenly over the croissants and chocolate in the baking dish. Use a spatula to gently press down the croissants, helping them absorb the custard evenly.
- Soak the Croissants: Let the mixture sit for about 10 minutes. This soaking period allows the croissants to soak up the custard fully for a moist, rich texture.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the custard is set and the top turns a beautiful golden brown color.
- Cool Down: Remove the dish from the oven and let it cool for at least 10 minutes before serving to allow the custard to firm up slightly.
- Optional Garnish: If desired, dust the top of the bake with powdered sugar for a sweet and decorative finish before serving.
Notes
- Day-old croissants are best as they soak up the custard without becoming too mushy.
- You can use dark chocolate chips or milk chocolate chips if preferred.
- For extra richness, use all heavy cream instead of milk and cream mixture.
- Make sure to grease your dish well to avoid sticking.
- Serve warm with a dusting of powdered sugar or fresh berries for added flavor.
