Chocolate Croissant Breakfast Bake (Printer-Friendly)

Buttery croissants baked in vanilla custard with melting chocolate chunks.

# What You'll Need:

01 - 4 large all-butter croissants, preferably day-old, cut into large pieces

02 - 4.2 ounces semi-sweet chocolate, chopped or chocolate chips

03 - 4 large eggs

04 - 1 1/2 cups whole milk

05 - 1/2 cup heavy cream

06 - 1/2 cup granulated sugar

07 - 2 teaspoons pure vanilla extract

08 - Pinch of salt

09 - 1 tablespoon powdered sugar for dusting

10 - Fresh berries for serving

01 - Preheat oven to 350°F. Grease an 8×8 inch baking dish thoroughly with butter or nonstick cooking spray.

02 - Distribute croissant pieces evenly across the prepared dish. Scatter chopped chocolate uniformly over and between pastry layers.

03 - Whisk eggs, milk, cream, sugar, vanilla extract, and salt in a mixing bowl until completely smooth and sugar dissolves.

04 - Pour custard mixture slowly and evenly over croissants. Gently press pieces down to ensure absorption. Let stand for 10 minutes.

05 - Bake for 35-40 minutes until custard sets completely and surface develops deep golden brown color.

06 - Allow dish to rest for 10 minutes. Dust with powdered sugar and serve warm, garnished with fresh berries if desired.

01 -

It transforms ordinary croissants into something extraordinary with almost zero effort
You can assemble it the night before and wake up to something impressive
The contrast between the crisp top and custardy bottom is absolutely addictive

02 -

Pressing the croissants down into the custard is the secret to getting that perfect pudding-like bottom
Letting it sit for those 10 minutes before baking makes all the difference between dry custard and silky perfection

03 -

Use really good quality butter croissants from a bakery if possible—the difference is noticeable
Check for doneness around 30 minutes since ovens vary and you do not want to overbake the custard