Introduction

This Chocolate Croissant Breakfast Bake is a deliciously indulgent way to start your day. Combining flaky croissants with rich chocolate and a creamy custard, it’s a crowd-pleaser perfect for weekends or special occasions.

The image shows a round croissant twist cut into sections inside a white bowl. The croissant has many layers of golden-brown flaky pastry with a dark chocolate filling that is visible between the layers. On top of the croissant, there are several pieces of melted dark chocolate with a shiny texture. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large croissants, preferably day-old
1 cup semi-sweet chocolate chips
4 large eggs
1 cup whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Tear the croissants into bite-sized pieces and evenly distribute them in the prepared baking dish.
Step 3: Sprinkle the chocolate chips evenly over the croissant pieces.
Step 4: In a mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and salt until well combined.
Step 5: Pour the egg mixture evenly over the croissant and chocolate layers in the baking dish.
Step 6: Gently press down on the croissant pieces to help them soak up the egg mixture.
Step 7: Allow the mixture to sit for about 10 minutes so the croissants absorb the liquid.
Step 8: Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the center is set.
Step 9: Let the bake cool for a few minutes before slicing. Dust with powdered sugar if desired before serving.

Tips & Variations

Use day-old croissants for the best texture, as they soak up the custard without becoming too soggy.
Try adding chopped nuts or a splash of coffee to the custard for extra flavor complexity.
Swap semi-sweet chocolate chips for white or dark chocolate to customize the sweetness.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven until warmed through. This bake can also be assembled ahead and refrigerated overnight before baking.

How to Serve

A close-up of a flaky, golden brown pastry square with three visible layers: the top layer is shiny and crunchy with caramelized sugar, the middle layer is filled with a mix of melted chocolate chunks and a crumbly nut mixture, while the bottom layer has a creamy white filling that looks soft and smooth. The pastry sits on a white plate with some melted chocolate oozing out around the edges. The background is a white marbled texture, with a gold fork partly visible behind the pastry. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants for this recipe?

Fresh croissants may become too soft after soaking. It’s best to use day-old croissants to achieve the ideal custardy texture without excessive sogginess.

Can I make this recipe dairy-free?

Yes, substitute whole milk with a plant-based milk like almond or oat milk, and ensure your croissants and chocolate chips are dairy-free to keep the recipe vegan-friendly.

Chocolate Croissant Breakfast Bake That Everyone Loves! Recipe

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4.9 from 94 reviews

This Chocolate Croissant Breakfast Bake is a decadent and easy-to-make morning treat that combines flaky croissants with rich semi-sweet chocolate and a creamy custard base. Perfect for breakfast or brunch, this bake soaks up the delicious custard and melts the chocolate to create a warm, comforting dish that everyone will love.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Bakery

6 large croissants, preferably day-old

Chocolate

1 cup semi-sweet chocolate chips

Dairy & Eggs

4 large eggs
1 cup whole milk

Pantry

1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Optional garnish

Powdered sugar for dusting

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Prepare Croissants: Tear the croissants into bite-sized pieces and evenly spread them in the greased baking dish as the base layer.
Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the croissant pieces to distribute chocolate throughout the bake.
Make Custard Mixture: In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and salt until the mixture is smooth and well combined.
Combine Custard and Bread: Pour the egg custard mixture evenly over the croissants and chocolate chips in the baking dish, making sure all pieces are soaked.
Press to Soak: Gently press down on the croissant pieces to ensure they absorb the custard, then let the mixture sit for about 10 minutes for maximum soaking.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set and no longer jiggly.
Cool and Serve: Allow the bake to cool for a few minutes before slicing. Optionally, dust with powdered sugar to add a sweet finishing touch before serving.

Notes

Using day-old croissants helps them better absorb the custard without becoming too mushy.
Feel free to substitute milk with half-and-half or cream for an extra rich custard.
You can add nuts such as chopped pecans or walnuts for additional texture and flavor.
Serve warm with fresh berries or a drizzle of maple syrup for an indulgent breakfast.
Store leftovers covered in the refrigerator and reheat gently before serving.

Keywords: chocolate croissant bake, breakfast bake, chocolate breakfast casserole, baked French toast, easy brunch recipe