Oven-baked bakery illusion
This baked chocolate croissant breakfast is the ultimate illusion recipe—crispy on the outside, warm and chocolatey on the inside, and made without real croissant dough. It’s perfect for cozy mornings, brunch spreads, or when you want that café-style treat without the effort. Using simple bread and a quick oven bake, you get flaky vibes and melty chocolate with almost no hands-on time. Ideal for busy weekdays or lazy weekends, this recipe delivers big bakery energy while staying beginner-friendly and Pinterest-perfect.
⏱️ Time Breakdown
- Prep Time: 7 minutes
- Bake Time: 12–15 minutes
- Total Time: 20 minutes
- Servings: 2 rolls
📝 Ingredients
- 2 slices white bread or brioche
- 2 tablespoons chocolate hazelnut spread or chocolate chips
- 2 tablespoons melted butter
- 1 tablespoon milk or cream
- ½ teaspoon vanilla extract (optional)
- Powdered sugar, for topping (optional)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Baking sheet
- Parchment paper
- Rolling pin or glass
- Pastry brush or spoon
- Knife
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Flatten the bread. Roll each slice until thin and flexible.
- Add chocolate. Spread chocolate down the center, leaving a small edge on all sides.
- Roll tightly. Roll into a croissant-style log and place seam-side down.
- Brush & bake. Mix melted butter with milk and vanilla. Brush generously over each roll.
- Bake for 12–15 minutes until golden, crisp, and lightly flaky ✨🥐
- Finish strong. Cool slightly, dust with powdered sugar, and serve warm 😊
💡 Pro Tips
- Extra flaky look: Brush with butter twice—once before baking and once halfway through.
- Make it fancy: Add sliced strawberries or bananas inside with the chocolate.
- Crispier texture: Use brioche or day-old bread.
- Storage: Best fresh, but reheats well in the oven at 350°F for 5 minutes.