Description
An incredibly easy and impressive breakfast bake starring flaky croissants and rich chocolate. This recipe ensures a delightful start to any day with minimal effort.
Ingredients
Scale
- 6–8 large stale croissants (1–2 days old), torn into 1-1.5 inch pieces
- 6 large eggs
- 2 cups whole milk (or a mix of milk and heavy cream)
- 1/2 cup granulated sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semi-sweet or dark chocolate chunks/chips
- Optional: Powdered sugar for dusting, fresh berries for serving
Instructions
- Step 1: Prep Croissants. Butter a 9×13 inch baking dish. Arrange the torn croissant pieces evenly in the prepared dish.
- Step 2: Make Custard. In a large bowl, whisk together eggs, milk, sugar, and vanilla extract until very well combined and smooth.
- Step 3: Assemble. Scatter about 1 cup of the chocolate over the croissants. Pour the custard mixture evenly over the croissants, ensuring they are all moistened. Gently press down the croissants. Sprinkle the remaining 1/2 cup chocolate on top.
- Step 4: Soak. Cover the baking dish and refrigerate for at least 30 minutes, or preferably 4 hours to overnight, allowing croissants to absorb the custard.
- Step 5: Bake. Preheat oven to 375°F (190°C). Uncover and bake for 35-45 minutes, or until golden brown, puffed, and the custard is set (internal temp 175-180°F / 80-82°C). Tent with foil if browning too quickly.
- Step 6: Rest & Serve. Let rest for 10-15 minutes before serving with a dusting of powdered sugar and fresh berries, if desired.
- Prep Time: 20 mins
- Cook Time: 40 mins