Description
This Chocolate Croissant Breakfast Bake is a decadent and comforting dish perfect for a special morning treat. Featuring day-old croissants soaked in a rich vanilla and almond custard alongside melty semi-sweet chocolate chips, it bakes to a golden, custardy perfection. Dust with powdered sugar for an elegant finish that pairs wonderfully with coffee or tea.
Ingredients
Scale
Bakery
- 4 large croissants, preferably day-old, cut into 1-inch pieces
Chocolate
- 1 cup semi-sweet chocolate chips
Custard
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Garnish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similarly sized deep baking dish to prevent sticking.
- Arrange Croissants and Chocolate: Place the croissant pieces evenly in the prepared baking dish. Sprinkle the semi-sweet chocolate chips evenly over the croissant pieces.
- Mix Custard Ingredients: In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, almond extract, and salt until smooth and fully combined.
- Combine and Soak: Pour the custard mixture over the croissant and chocolate layers in the baking dish. Use a spatula to gently press down the croissants so they absorb the custard evenly.
- Let Soak: Allow the mixture to sit at room temperature for about 10 minutes to let the croissants soak up the custard thoroughly.
- Bake the Dish: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the custard is set and the top is golden brown.
- Cool Before Serving: Remove the dish from the oven and let it cool for at least 10 minutes before serving to allow the custard to settle and enhance flavors.
- Serve and Garnish: Optionally dust the top with powdered sugar before serving for a touch of sweetness and a beautiful presentation.
Notes
- Use day-old croissants for best absorption and texture; fresh croissants may become too soggy.
- Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate chips to suit your taste.
- For a nut-free version, omit the almond extract or replace it with extra vanilla extract.
- This dish can be prepared a few hours ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
