CHOCOLATE CROISSANT BREAKFAST BAKE
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CHOCOLATE CROISSANT BREAKFAST BAKE
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This Chocolate Croissant Breakfast Bake is a decadent and easy treat. Flaky croissants, rich chocolate custard, and an optional chocolate ganache make it a perfect dish for a special occasion. Ideal for a crowd!
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Ingredients
- 1 cup heavy cream
- 6-8 large croissants (stale or slightly dried out are ideal)
- 1 cup milk
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- pinch of salt
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- powdered sugar
- Fresh berries (raspberries, strawberries)
- chocolate shavings
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Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Prepare croissants: Slice the croissants in half lengthwise. You can also tear them into smaller pieces if you prefer a more rustic look. Arrange the croissant pieces in a single layer in the prepared baking dish.
- Make the chocolate custard: In a medium saucepan, combine the heavy cream, milk, granulated sugar, cocoa powder, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering. Remove from heat.
- Temper the eggs: In a separate bowl, lightly whisk the eggs. Gradually whisk a few tablespoons of the hot cream mixture into the eggs to temper them, then pour the egg mixture back into the saucepan, whisking constantly.
- Cook the custard: Return the saucepan to low heat and cook, stirring constantly, until the custard thickens slightly and coats the back of a spoon. Do not boil. Remove from heat and stir in the vanilla extract.
- Pour custard over croissants: Pour the chocolate custard evenly over the croissant pieces in the baking dish, ensuring all pieces are well coated. Gently press down on the croissants to help them absorb the custard.
- Bake: Bake for 35-40 minutes, or until the croissants are golden brown and the custard is set.
- Make the chocolate ganache (optional): While the bake is in the oven, prepare the ganache (if using). In a small saucepan, combine the chocolate chips and heavy cream. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Alternatively, you can melt these ingredients in the microwave in short bursts, stirring between each burst.
- Add ganache and toppings: Once the bake is out of the oven, let it cool slightly. If using, drizzle the chocolate ganache over the top. Dust with powdered sugar, and top with fresh berries or chocolate shavings, if desired.
- Serve: Serve warm.
Notes
- Croissants: Stale croissants work best because they absorb the custard better.
- Custard Consistency: The custard should be thick enough to coat the croissants but not so thick that it's difficult to pour.
- Baking Time: Baking times may vary slightly depending on your oven.
- Make-Ahead: You can assemble the bake ahead of time and refrigerate it overnight. Add a few extra minutes to the baking time if baking from cold.
Nutrition Information
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Calories
450kcal
(23%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
30g
(46%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
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