Description
A rich and indulgent breakfast bake featuring buttery croissants soaked in a sweet, gooey chocolate custard — perfect for brunch or special mornings.
Ingredients
Scale
- 6 cups day‑old croissant pieces (about 4 large croissants)
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups semi‑sweet chocolate chips or chopped chocolate
- Optional toppings: powdered sugar, fresh berries, maple syrup
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13‑inch baking dish.
- Place croissant pieces evenly in the prepared baking dish.
- In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and salt until well combined.
- Pour the custard mixture evenly over the croissant pieces, pressing gently to help absorb the liquid.
- Sprinkle the chocolate chips or chopped chocolate evenly over the top.
- Let the mixture sit for 10–15 minutes to allow the croissants to soak up the custard.
- Bake in the preheated oven for 30–35 minutes, until the top is golden and the custard is set.
- Remove from the oven and let cool slightly before serving. Dust with powdered sugar and add berries or maple syrup if desired.
Notes
- Use day‑old croissants for best texture — stale bread absorbs custard better.
- Swap semi‑sweet chocolate for dark or milk chocolate based on preference.
- For extra richness, sprinkle a little cinnamon or espresso powder into the custard mix.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American/French Inspired
Nutrition
- Serving Size: 1 slice (approx)
- Calories: 420
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 135 mg
Keywords: chocolate croissant breakfast bake, chocolate bread pudding, gooey chocolate brunch bake, decadent breakfast casserole