Chef Marie Laurent - French Pastry Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Experience 🍽️ French Pastry Master

❤️ My Recipe Story

"This recipe was inspired by my childhood mornings in Lyon, where leftover croissants were never wasted. My grandmother would transform them into this luxurious breakfast bake that made every morning feel like a celebration."

Marie specializes in French pastry and breakfast dishes that bring elegance to everyday meals. She has trained in France and brings authentic techniques to create memorable morning experiences.

View All Mitchell's Recipes →
Golden-brown chocolate croissant breakfast bake in a white ceramic dish, topped with sliced almonds and dusted with powdered sugar, fresh berries on the side

The Art of Perfect Breakfast Bakes

Creating the perfect breakfast bake requires understanding the balance between custard and bread. Day-old croissants are ideal as they absorb the custard without becoming too soggy, while still maintaining some texture. The key is allowing proper soaking time for even distribution.

The custard mixture should be rich enough to create a creamy interior while setting properly during baking. The combination of milk and cream provides the perfect consistency, while eggs give structure and richness that complements the buttery croissants.

💡 Professional Tip

Use day-old croissants for best results - they absorb custard better than fresh ones. If using fresh croissants, toast them lightly first to remove excess moisture.

Frequently Asked Questions

Yes! Assemble the bake the night before, cover tightly, and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.

Dark chocolate with 60-70% cocoa content provides the best balance of sweetness and richness. Milk chocolate can be used for a sweeter version, or try a mix of both.

While croissants give the best texture and flavor, you can substitute with brioche or challah. Avoid regular sandwich bread as it won't provide the same richness.

The center should be set but still slightly jiggly, and a knife inserted in the center should come out mostly clean. The top should be golden brown and slightly puffed.

Reheat individual portions in a 325°F oven for 8-10 minutes, or microwave for 30-45 seconds. The oven method maintains better texture.

Absolutely! Try adding fresh berries, chopped nuts, or a layer of cream cheese for variations. Keep additions moderate to maintain the custard balance.

Substitute the milk and cream with coconut milk or oat milk, and use dairy-free chocolate. The texture will be slightly different but still delicious.

Store covered in the refrigerator for up to 3 days. The texture is best on day one, but it remains delicious when properly reheated.

Recipe Troubleshooting Guide

✅

Soggy Bottom

Problem: Bottom layer becomes too wet and soggy

Solution: Use day-old croissants, don't oversoak, and ensure your baking dish isn't too deep. A 9x13 inch dish works best.

✅

Dry Texture

Problem: Finished bake is dry and not creamy

Solution: Increase custard ratio, ensure proper soaking time, and don't overbake. Cover with foil if top browns too quickly.

✅

Uneven Cooking

Problem: Some areas cook faster than others

Prevention: Distribute croissant pieces evenly, press gently to ensure custard penetration, and rotate the dish halfway through baking.

✅

Burnt Top

Problem: Top browns too quickly before center is set

Recovery: Cover loosely with foil after 20 minutes of baking and continue cooking until center is set.

✅

Not Sweet Enough

Problem: Finished dish lacks sweetness

Prevention: Increase sugar in custard by 2-3 tablespoons, or serve with maple syrup and fresh fruit to add natural sweetness.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of salt to the custard or serve with tart berries

Too Salty: Increase vanilla extract or add a drizzle of honey when serving

Bland: Add more vanilla, try almond extract, or include orange zest in the custard

Fresh ingredients for chocolate croissant bake including torn croissants, dark chocolate chunks, eggs, cream, and vanilla arranged on a marble surface

Choosing Quality Ingredients

The foundation of exceptional chocolate croissant bake lies in using quality croissants and chocolate. Day-old croissants from a good bakery provide the ideal texture - they're sturdy enough to hold the custard while maintaining their buttery flavor and flaky structure.

High-quality dark chocolate makes a significant difference in the final flavor. Choose chocolate with 60-70% cocoa content for the perfect balance of richness and sweetness. The chocolate should complement, not overpower, the delicate croissant and custard flavors.

Essential Ingredient Notes

  • Croissants: Use day-old buttery croissants for best absorption. Fresh croissants can be lightly toasted to remove excess moisture if needed.
  • Dark Chocolate: Choose quality chocolate with 60-70% cocoa content. Chop into irregular pieces for varied chocolate pockets throughout the bake.
  • Custard Base: The combination of whole milk and heavy cream creates the perfect custard consistency. Don't substitute with low-fat options as richness is key.
Golden chocolate croissant breakfast bake in the oven showing the perfectly puffed and golden surface with melted chocolate visible

Mastering the Baking Process

The secret to perfect texture lies in proper soaking and baking temperature. Allow the croissants to absorb the custard for at least 10 minutes before baking, ensuring even distribution. The moderate oven temperature allows the custard to set gently while creating a golden top.

Timing is crucial - the bake is done when the center is just set but still has a slight jiggle. This ensures a creamy interior that won't be dry or overcooked. The residual heat will continue cooking after removal from the oven.

The Perfect Set

Look for a golden-brown top and a center that's set but slightly jiggly. A knife inserted should come out mostly clean with just a few moist crumbs.

Chocolate Croissant Breakfast Bake

Prep 15 min
Cook 35 min
Serves 8 servings
Level Easy

📋 Ingredients

For the Base

  • 6 large eggs
    Creates rich custard base
  • 480ml whole milk
    Provides creamy texture
  • 240ml heavy cream
    Adds richness and body
  • 100g granulated sugar
    Sweetens the custard perfectly
  • 2 tsp vanilla extract
    Enhances flavor complexity
  • 30g melted butter
    For extra richness on top
  • Powdered sugar
    For elegant finishing touch

For the Custard

  • 8 large croissants, day-old
    Best texture for absorbing custard
  • 200g dark chocolate, chopped
    60-70% cocoa content works best
  • Fresh berries
    For serving and color contrast
  • Maple syrup
    Perfect accompaniment
  • 60g sliced almonds
    Optional for extra crunch
  • 2 tbsp turbinado sugar
    Creates golden, crunchy topping
  • 1/4 tsp salt
    Balances sweetness

Instructions

  1. Prepare the Dish

    Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. Tear croissants into bite-sized pieces and arrange half in the prepared dish. Sprinkle with half the chopped chocolate.

  2. Make Custard

    In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, and salt until well combined. Pour half the custard over the croissants and chocolate.

  3. Layer and Soak

    Add remaining croissant pieces and chocolate. Pour remaining custard over top, pressing gently to ensure croissants absorb the liquid. Let stand for 10 minutes.

  4. Add Toppings

    Drizzle melted butter over the top. Sprinkle with sliced almonds (if using) and turbinado sugar for extra crunch and golden color.

  5. Bake and Serve

    Bake for 35-40 minutes until golden brown and set in the center. Cool for 5 minutes, then dust with powdered sugar. Serve warm with fresh berries and maple syrup.

Recipe Notes & Tips

Storage

Cooked bake keeps in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven for 8-10 minutes to maintain texture.

Serving Suggestions

Serve with fresh berries, a drizzle of maple syrup, or whipped cream. Coffee or hot chocolate pairs beautifully with this rich breakfast bake.

Variations

Try adding orange zest to the custard, substitute white chocolate, or layer in fresh berries. Almond extract can replace vanilla for a different flavor profile.