Flaky croissant layers filled with silky custard and topped with rich chocolate ganache—this Boston Cream Croissant Loaf is the ultimate indulgent bake.
Why You’ll Love This Recipe
- Elegant yet easy: Uses store-bought croissant dough for convenience with a bakery-quality result.
- Layered flavor: Rich custard, buttery croissants, and silky chocolate make each bite heavenly.
- Versatile treat: Suitable for breakfast, brunch, or dessert.
- Impressive presentation: A stunning loaf that looks as good as it tastes.
- Make-ahead friendly: Can be prepared in advance and refrigerated.
- Customizable: Add fruit, spices, or flavored ganache to change things up.
Ingredients
1 lb croissant dough (store-bought or homemade)
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 tablespoon unsalted butter
1 1/2 teaspoons pure vanilla extract
Chocolate Ganache:
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
Directions
- Preheat oven to 350°F (175°C). Lightly grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium saucepan over medium heat, warm the milk until just steaming.
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until pale and smooth.
- Slowly pour the warm milk into the egg mixture while whisking constantly to temper.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap (touching surface), and chill for 30 minutes.
- Unroll or flatten croissant dough into rectangles. Layer a piece of dough into the bottom of the loaf pan. Spread a portion of the chilled custard over it. Repeat layers, ending with dough on top.
- Bake for 35–40 minutes or until golden brown and puffed. Remove and let cool completely.
- To make ganache, heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
- Once the loaf has cooled, pour ganache over the top. Refrigerate until set, about 30 minutes.
- Slice and serve chilled or at room temperature.
Servings And Timing
Servings: 8–10 slices
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes (plus chilling)
Calories: 410 kcal per slice
Variations
- Berry twist: Add a layer of sliced strawberries or raspberries between custard layers.
- Coffee-flavored custard: Add a teaspoon of instant espresso powder to the custard for a mocha variation.
- Nutty finish: Sprinkle chopped hazelnuts or almonds over the ganache before chilling.
- Flavored ganache: Swap semi-sweet chocolate for white or dark chocolate and add flavor extracts like orange or mint.
- Mini loaves: Use smaller pans for individual portions—perfect for entertaining or gifting.
Storage/Reheating
Storage: Store the loaf covered in the refrigerator for up to 3 days.
Reheating: Best enjoyed chilled or at room temperature, but you can lightly warm slices in the microwave for 10–15 seconds if desired. Avoid overheating to preserve the custard texture.
FAQs
Can I Use Puff Pastry Instead Of Croissant Dough?
Yes, puff pastry works but may result in a slightly different texture—still flaky and delicious.
Can I Make The Custard Ahead Of Time?
Absolutely. You can prepare the custard up to 2 days in advance and store it in the refrigerator.
Do I Have To Chill The Custard Before Layering?
Yes, chilling helps it firm up, making it easier to layer without leaking or soaking into the dough.
How Do I Prevent A Soggy Bottom?
Make sure the custard is cooled and the dough layers are even. Baking thoroughly helps prevent sogginess.
Can I Freeze The Loaf?
It’s best enjoyed fresh, but you can freeze it (without ganache) for up to a month. Thaw and then top with ganache.
What Chocolate Works Best For Ganache?
Semi-sweet chocolate offers a balanced flavor, but you can use dark or milk chocolate based on your preference.
Can I Use Store-Bought Custard?
Yes, but homemade custard provides better flavor and texture.
How Do I Know When The Loaf Is Done Baking?
The top should be puffed and golden. You can insert a knife to check if the dough is cooked through.
Can I Make This Gluten-Free?
Only if you use gluten-free croissant dough and check that your cornstarch and chocolate are certified gluten-free.
Is This Recipe Kid-Friendly?
Definitely! The sweet custard and chocolate topping are usually a hit with children.
Conclusion
Boston Cream Croissant Loaf is a stunning and indulgent twist on two beloved classics: Boston Cream Pie and buttery croissants. With its rich custard filling, flaky pastry layers, and luxurious chocolate topping, this dessert-loaf hybrid is sure to impress any crowd. Whether you’re serving it for brunch, a special occasion, or just to treat yourself, this loaf brings elegance and comfort to the table in every slice.
More Creamy & Irresistible Baked Treats
If this Boston Cream Croissant Loaf won you over with its flaky layers and luscious custard, you’ll love more bakery-style delights from our collection. For another croissant-inspired showstopper, try the Croissant Pull-Apart Bread Delight — buttery, flaky, and perfect for sharing. Looking for something fruity? The Fluffy Blueberry Scones with Fresh Berries are soft, buttery, and drizzled with glaze. Chocolate fans won’t want to miss the indulgent Mini Snickers Cheesecakes — rich, gooey, and bite-sized. For a caramel twist, the Fudgy Salted Caramel Pie makes an irresistible centerpiece. And if you’re craving something bright and tangy, the Lemon Meringue Pie Bars deliver sunshine in every bite.
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Boston Cream Croissant Loaf
Description
A luscious twist on the classic Boston Cream Pie—this croissant loaf layers buttery croissant dough with rich vanilla custard and finishes with a silky chocolate ganache. Perfect for brunch, dessert, or an indulgent breakfast treat.
Ingredients
- 1 lb croissant dough (store-bought or homemade)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium saucepan over medium heat, warm the milk until just steaming.
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until pale and smooth.
- Slowly pour the warm milk into the egg mixture while whisking constantly to temper.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap (touching surface), and chill for 30 minutes.
- Unroll or flatten croissant dough into rectangles. Layer a piece of dough into the bottom of the loaf pan. Spread a portion of the chilled custard over it. Repeat layers, ending with dough on top.
- Bake for 35–40 minutes or until golden brown and puffed. Remove and let cool completely.
- To make ganache, heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
- Once the loaf has cooled, pour ganache over the top. Refrigerate until set, about 30 minutes.
- Slice and serve chilled or at room temperature.
Notes
- Use store-bought croissant dough for convenience or homemade for a richer flavor.
- Chill the custard thoroughly before assembling to prevent sogginess.
- Loaf can be made a day in advance and stored in the refrigerator.