Chocolate Gingerbread Croissant Bake Recipe
Chocolate croissant bake made with torn croissants, dark chocolate custard, and warm gingerbread spices. Only 10 minutes of prep for holiday brunch.
Servings 6 Servings
Equipment
- Baking Dish (6"x10")
- Mixing bowls & measuring spoons
- Sharp chef's knife
Ingredients
- 1 tbsp butter
- 1 cup milk 2% or whole
- 1 cup heavy cream
- 4 oz dark chocolate chopped
- 4 large egg yolks
- ⅓ cup white sugar
- 5 large croissants torn into pieces
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- Pinch kosher salt
- confectioners' sugar for dusting
Instructions
- Preheat oven to 400°F. Lightly grease a 6x10" baking dish with butter or cooking spray.
- Add the milk, cream and chopped chocolate in a small saucepan over medium heat and cook, stirring, until just below the boil and chocolate is melted and combined. Remove from the heat and set aside.
- Add the egg yolks, sugar, spices, and salt to a large bowl and whisk to combine. Add a small amount of the warm milk mixture and whisk well to temper the eggs. Then gradually whisk the remaining milk mixture until combined.
- Tear croissants into pieces and arrange in the prepared baking dish. Pour the chocolate custard evenly over the croissants and bake for 15-20 minutes or until golden brown and set. Dust with confectioners sugar to serve.
Nutrition
Calories: 567kcal | Carbohydrates: 46g | Protein: 10g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 234mg | Potassium: 312mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1243IU | Vitamin C: 0.4mg | Calcium: 131mg | Iron: 4mg
