Chocolate Croissant Bake Recipe

Introduction

This Chocolate Croissant Bake is a delightful twist on a classic pastry, turning day-old croissants into a rich, custardy dessert or breakfast treat. Filled with semi-sweet chocolate chips and bathed in a luscious egg mixture, it’s easy to prepare and perfect for sharing.

Ingredients

• 6 large croissants, preferably day-old
• 1 cup semi-sweet chocolate chips
• 4 large eggs
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: Tear the croissants into bite-sized pieces and evenly distribute them in the prepared baking dish.
3. Step 3: Sprinkle the chocolate chips evenly over the croissant pieces.
4. Step 4: In a mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and salt until well combined.
5. Step 5: Pour the egg mixture evenly over the croissant and chocolate layers in the baking dish.
6. Step 6: Gently press down on the croissant pieces to ensure they soak up the egg mixture.
7. Step 7: Allow the mixture to sit for about 10 minutes to absorb the liquid.
8. Step 8: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
9. Step 9: Let it cool for a few minutes before slicing. Dust with powdered sugar if desired before serving.

Tips & Variations

• Using day-old croissants helps them absorb the custard better without becoming too soggy.
• For extra richness, substitute half of the whole milk with heavy cream.
• Try adding chopped nuts or a dash of cinnamon for more flavor and texture.
• Serve warm with fresh berries or a drizzle of caramel sauce for an indulgent touch.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds or until warmed through. This dish can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old?

Fresh croissants will work but may become a bit mushy after soaking. Using day-old croissants gives better texture as they absorb the custard without falling apart.

Can I make this recipe dairy-free?

Yes, substitute the whole milk with a plant-based milk like almond or oat milk, and use dairy-free chocolate chips to keep it dairy-free.

Chocolate Croissant Bake Recipe

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★★★★★

4.5 from 114 reviews

This delightful Chocolate Croissant Bake transforms day-old croissants into a rich, custardy dessert or breakfast treat. Layered with semi-sweet chocolate chips and soaked in a creamy egg mixture, then baked to golden perfection, it offers a comforting blend of flaky pastry and melty chocolate. Perfect for brunch or a special occasion, this easy-to-make recipe fills your kitchen with irresistible aromas and satisfies chocolate lovers everywhere.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast / Brunch
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Croissant and Chocolate Layer

• 6 large croissants, preferably day-old
• 1 cup semi-sweet chocolate chips

Custard Mixture

• 4 large eggs
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Garnish

• Powdered sugar for dusting (optional)

Instructions

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
2. Arrange Croissants: Tear the croissants into bite-sized pieces and evenly distribute them in the prepared baking dish, creating a base layer.
3. Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the croissant pieces, spreading them out for balanced sweetness.
4. Make Custard Mixture: In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and salt until the mixture is smooth and fully combined.
5. Soak the Croissants: Pour the egg mixture evenly over the croissant and chocolate layers in the baking dish. Then, gently press down on the croissant pieces to help them absorb the custard thoroughly.
6. Rest the Mixture: Allow the layered mixture to sit for about 10 minutes. This resting time helps the croissants soak up the custard for a moist and tender bake.
7. Bake the Dish: Place the baking dish in the preheated oven and bake for 30-35 minutes until the top turns golden brown and the custard is set but still slightly soft in the center.
8. Cool and Serve: Let the bake cool for a few minutes to set further before slicing. Dust with powdered sugar if desired to add a touch of sweetness and an elegant finish.

Notes

• Using day-old croissants is ideal as they absorb the custard better without becoming overly soggy.
• Feel free to substitute semi-sweet chocolate chips with dark chocolate or milk chocolate chips according to your taste preference.
• For added flavor, consider stirring in a pinch of cinnamon or nutmeg into the custard mixture.
• This dish can be served warm or at room temperature and pairs wonderfully with fresh berries or whipped cream.
• To make ahead, prepare the dish, cover, and refrigerate overnight before baking the next morning, increasing baking time slightly if baking from chilled.

Keywords: Chocolate croissant bake, chocolate croissant casserole, breakfast bake, baked French toast, chocolate bread pudding