Maple Bacon Croissant Loaf (Print)

Crispy bacon and maple-soaked croissants baked to golden perfection; delightful for a decadent breakfast or brunch.

# Ingredients:

→ 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 brown sugar, packed
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

# Directions:

01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
02 - Place bacon slices in a skillet over medium heat. Cook until crisp, then drain on paper towels and chop into bite-sized pieces.
03 - In a large mixing bowl, combine eggs, milk, heavy cream, maple syrup, packed brown sugar, vanilla extract, ground cinnamon, and sea salt. Whisk thoroughly until smooth.
04 - Add croissant pieces and chopped bacon to the custard mixture. Fold gently to ensure all pieces are evenly coated.
05 - Transfer mixture into the prepared loaf pan, pressing lightly to compact. Allow to rest for 10 minutes so croissants absorb custard.
06 - In a small bowl, stir together melted butter, maple syrup, and brown sugar. Drizzle topping evenly over the loaf.
07 - Bake for 40 to 45 minutes, or until golden brown and set in the center. Tent with foil during the last 15 minutes if top is browning too quickly.
08 - Cool loaf in pan for 15 minutes. Use parchment overhang to lift out, then slice and serve warm. Finish with extra maple syrup if desired.

# Expert Tips:

01 -
  • The layered croissant texture soaks up the sweet maple custard for a luxurious bite
  • This loaf makes mornings extra impressive for gatherings or weekend families
02 -
  • This loaf contains eggs, milk, wheat, and pork and may contain nuts or gluten depending on your croissant
  • Day-old croissants absorb custard best for a perfect, non-soggy texture
03 -
  • Substitute turkey bacon or extra nuts for different flavor and texture
  • Use high-quality maple syrup for the richest custard flavor

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