Maple Bacon Croissant Loaf (Printable Version)
Flaky croissants and crisp bacon meet a maple custard for a rich, indulgent brunch loaf, ideal for special occasions.
# The Ingredients You'll Need:
→ Loaf Base
01 - 6 large croissants (preferably day-old), cut into 2-inch pieces
02 - 8 slices thick-cut bacon
03 - 4 large eggs
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup pure maple syrup
07 - 1/4 cup packed brown sugar
08 - 2 teaspoons vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon fine sea salt
→ Topping
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons maple syrup
13 - 2 tablespoons brown sugar
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for effortless removal.
02 - In a skillet over medium heat, cook bacon until crisp and golden. Drain on paper towels and chop into bite-sized pieces.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, maple syrup, brown sugar, vanilla extract, ground cinnamon, and sea salt until completely blended.
04 - Fold croissant pieces and chopped bacon into the custard, ensuring thorough coating of all pieces.
05 - Transfer mixture to prepared pan, gently pressing down to compact. Allow to soak for 10 minutes.
06 - In a small bowl, blend melted butter, maple syrup, and brown sugar. Evenly drizzle mixture over loaf.
07 - Bake for 40 to 45 minutes until golden brown and set at the center. Tent with foil during the last 15 minutes if top is browning rapidly.
08 - Allow loaf to cool in the pan for 15 minutes. Use parchment overhang to lift out, slice, and serve warm. Optionally, drizzle with additional maple syrup.
# Additional Tips::
01 -
- Fusion of buttery croissants and sweet maple custard
- Ideal for holiday mornings or hosting brunch
02 -
- This loaf contains eggs, dairy, and wheat (croissant). Check ingredients for allergens.
- For individual servings, bake in muffin tins, reduce bake time to 25–30 minutes.
03 -
- Use day-old croissants so the loaf absorbs custard without getting mushy.
- Let the assembled loaf soak for at least 10 minutes to ensure even texture throughout.