Strawberry & Chocolate Croissant Bake

A simple and quick dish to add to your breakfast, brunch, dessert or Iftar table. Think French toast, but made with croissants!

Servings 8 people

Prep Time 15

Cook Time 20

Total Time 35

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Preheat the oven to 180 degrees Celsius.
Make the French toast batter: In a bowl, add the eggs, milk, sugar, vanilla, cinnamon, and salt, and whisk until fully combined.
2 eggs, 200 ml full-fat milk, 50 grams sugar, 1 tsp vanilla essence, 1 tsp cinnamon powder, 1/4 th tsp salt
Prep the croissants: Make a pocket in each mini croissant by slicing it horizontally in the center without cutting it all the way through, just creating a slit in the center. If using regular size croissants, slice the, in 2-3 pieces depending on how big they are.
10-12 mini croissants
Dunk each croissant into the batter for 30-40 seconds on each side until properly soaked, then remove them using a fork while getting rid of the excess batter. Place the croissant in your baking dish and repeat the process until the dish is full.
Top the croissants with some of the excess batter.
Place half of the sliced strawberries in the pan, placing some in the croissant pockets and spreading some in the empty spaces of the pan.
250 grams strawberries
Bake the croissants for 20-25 minutes until golden brown.
Once it comes out of the oven, top with the remaining strawberry slices and drizzle a generous amount of melted milk chocolate on top. Pipe some whipped cream on top (if using), sprinkle a little flaky salt, and enjoy warm.
100 grams milk chocolate, Sweetened whipped cream, Flaky sea salt

Storage:

This dessert is best enjoyed fresh, but can be stored in the fridge for 1 day. Before using, warm it up in the oven at 150 degrees for 5 minutes.

Note on the flavors:

You can customize the flavors however you like, use different fruits or no fruits at all, use any type of chocolate. The options are endless.

Course: Breakfast, Brunch, Dessert, Iftar

Keyword: croissant, croissant bake