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Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake
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Wake up to the delightful aroma of a Chocolate Croissant Breakfast Bake that combines flaky buttery croissants, rich melting chocolate, and creamy custard into a warm, indulgent, yet effortless breakfast treat. Perfect for family gatherings, holiday brunches, or cozy weekend mornings, this bake offers a balance of textures and flavors with customizable variations for every palate.

Ingredients

Scale

Croissant Base

  • 6–8 day-old or fresh croissants, torn into large chunks

Chocolate

  • 1 to 1 1/2 cups good-quality chocolate chips or chunks (semi-sweet or dark)

Custard Mixture

  • 4 large eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Optional Variations (add as desired)

  • 1/2 cup chopped almonds, pecans, or hazelnuts (for nutty crunch)
  • 1/2 cup fresh raspberries or sliced strawberries (for fruit infusion)
  • Pinch of cinnamon or 1 teaspoon orange zest (for spiced twist)
  • Small dollops of peanut butter (for peanut butter swirl)
  • Substitute milk and cream with coconut or almond milk and use dairy-free chocolate (for dairy-free/vegan option)

Instructions

  1. Prepare the Croissants: Tear croissants into large chunks and layer them evenly in a greased baking dish to form the base. This layering ensures every bite delivers flaky, buttery goodness.
  2. Add the Chocolate: Sprinkle the chocolate chips or chunks generously over the croissant pieces, distributing evenly to create melty, gooey pockets in the bake.
  3. Make the Custard Mix: In a bowl, whisk together eggs, milk, cream, sugar, vanilla extract, and salt until smooth and combined. This mixture forms the rich yet light custard that binds the bake.
  4. Combine and Soak: Pour the custard evenly over the croissants and chocolate, pressing down gently to help all pieces absorb the liquid. Let the dish sit uncovered at room temperature for 15-20 minutes, or cover and refrigerate overnight for deeper soaking and enhanced flavor.
  5. Bake to Golden Perfection: Preheat the oven to 350°F (175°C). Bake the soaked croissant mixture for 35-45 minutes until the top is golden brown and the custard is set but still creamy in the center. Allow to cool slightly before serving to enhance flavor and texture.

Notes

  • Use slightly stale croissants for better custard absorption without mushiness.
  • Don’t skip the soaking step — it ensures the custard fully penetrates the croissant layers for perfect texture.
  • Distribute chocolate evenly to guarantee every bite offers a melty sweetness.
  • The bake is done when edges are set and golden but the center remains slightly tender and jiggly (it firms up as it cools).
  • Serve warm for the best flavor and soft, indulgent texture.
  • Leftovers keep well refrigerated up to 3 days or frozen up to 1 month; reheat gently to maintain creaminess.

Nutrition

Keywords: chocolate croissant bake, breakfast bake, custard bake, chocolate breakfast recipe, easy brunch recipe, make-ahead breakfast

Find it online: https://sophiespace.com/chocolate-croissant-breakfast-bake/