Gooey Chocolate Hazelnut Croissant Bake
A rich and indulgent breakfast casserole featuring flaky croissants soaked in a creamy custard with chocolate hazelnut spread and toasted hazelnuts, finished with a sweet vanilla glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 6 large day-old croissants
- 1 cup (about 250g) chocolate hazelnut spread (e.g., Nutella)
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 4 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (60g) chopped toasted hazelnuts
- 1/4 teaspoon salt
- For the vanilla glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Tear croissants into large, irregular 2-inch chunks.
- Toast chopped hazelnuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant; set aside to cool.
- In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until smooth.
- Spread half of the croissant pieces evenly in the baking dish.
- Dollop half of the hazelnut spread over the croissants and gently swirl with a knife.
- Sprinkle half of the toasted hazelnuts on top.
- Repeat layering with remaining croissants, hazelnut spread, and hazelnuts.
- Pour custard over the layered croissants and gently press down to help soak. Let sit for 10-15 minutes.
- Bake uncovered for 35-40 minutes until custard is set and top is golden brown; a knife inserted should come out clean but moist.
- While baking cools, whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth; adjust consistency if needed.
- After bake cools about 10 minutes, drizzle vanilla glaze evenly over the top.
- Slice into squares and serve warm.
Notes
Use day-old croissants for best soaking without sogginess. Toast hazelnuts for extra flavor and crunch. Let croissants soak in custard for 10-15 minutes before baking. Avoid overbaking to keep gooey texture. Let bake cool before glazing to prevent glaze from melting off. For gluten-free, substitute croissants with gluten-free puff pastry or bread. For dairy-free, use plant-based milk and cream alternatives.
Nutrition
- Serving Size: 1 slice (1/8th of th
- Calories: 350
- Sugar: 20
- Sodium: 220
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 7
Keywords: croissant bake, chocolate hazelnut, breakfast casserole, vanilla glaze, easy brunch, gooey breakfast, hazelnut spread