Effortless Chocolate Croissant Bake (Print Version)
# Ingredients:
01 -
340 grams semi-sweet chocolate chips
02 -
480 millilitres whole milk
03 -
2 teaspoons vanilla extract
04 -
4 large eggs
05 -
265 grams granulated sugar
06 -
450 grams cream cheese, softened
07 -
300–370 grams mini croissants, cut into pieces
# Instructions:
01 -
Butter a 23x33 cm pan lightly. Turn your oven on to 175°C.
02 -
Spread the cut-up croissants all over the pan. Drop the chocolate chips across them so they’re scattered everywhere.
03 -
In a bowl, beat the cream cheese so it’s creamy and smooth. Add vanilla, eggs, and the sugar, then stir well. Pour in the milk and mix until it’s all blended together.
04 -
Pour the creamy custard on top of the croissants, making sure you get it into all the nooks.
05 -
Leave things alone for about 20 minutes. The croissants will drink up the custard, or stick the pan in the fridge overnight if that’s easier.
06 -
Slide the pan into your hot oven and bake between 35 and 40 minutes or until the middle is completely set.
07 -
Give it a few minutes to cool down a bit. Dig in while it’s still warm.
# Notes:
01 -
Need a gluten-free version? Snag certified gluten-free croissants, chocolate, and vanilla to swap in.