Chocolate Croissant Breakfast Bake (Print Version)
Buttery croissants and melty chocolate combine with rich custard for a warm, inviting morning treat.
# Ingredients:
Base
01 -
5 large day-old croissants, cut into 2.5 cm pieces
Chocolate
02 -
1 cup (170 g) semi-sweet chocolate chips
Custard
03 -
473 ml whole milk
04 -
4 large eggs
05 -
100 g granulated sugar
06 -
1 tsp vanilla extract
07 -
1/4 tsp salt
Optional Toppings
08 -
Powdered sugar for dusting
09 -
Fresh berries or whipped cream for serving
# Instructions:
01 -
Preheat oven to 175°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
02 -
Arrange croissant pieces evenly in the prepared baking dish. Sprinkle semi-sweet chocolate chips evenly over and between the croissant layers.
03 -
In a large bowl, whisk together whole milk, eggs, granulated sugar, vanilla extract, and salt until smooth and fully combined.
04 -
Pour custard mixture evenly over croissants in the dish. Gently press down with a spatula to ensure croissants absorb the custard.
05 -
Allow the assembled mixture to sit for 10 to 15 minutes to absorb the custard thoroughly.
06 -
Bake uncovered at 175°C (350°F) for 45 to 50 minutes until the top is golden and custard is set. If browning too quickly, tent loosely with foil during the last 10 to 15 minutes.
07 -
Cool slightly before dusting with powdered sugar. Serve warm with fresh berries or whipped cream if desired.
# Notes:
01 -
Using day-old croissants enhances custard absorption and texture.