Flaky croissants layered with rich chocolate and baked into a decadent, custard-soaked breakfast casserole—this Chocolate Croissant Breakfast Bake is a cozy treat that turns simple ingredients into a luxurious morning indulgence. It’s the kind of dish I like to serve when I want something comforting but elegant, especially during holidays or when I’m hosting brunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large croissants (preferably day-old), torn into large chunks
1 1/2 cups whole milk
1/2 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1 tbsp vanilla extract
1/4 tsp salt
1/2 cup semi-sweet chocolate chips or chopped chocolate
Powdered sugar, for dusting (optional)
Directions
I start by preheating my oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
I layer the torn croissant pieces evenly in the prepared dish.
In a large mixing bowl, I whisk together the milk, cream, eggs, sugar, vanilla extract, and salt until the mixture is smooth and well combined.
I pour the custard mixture over the croissants, gently pressing down with a spatula to make sure all the pieces soak it up.
I sprinkle the chocolate chips evenly over the top and let it sit for about 10–15 minutes so the croissants absorb more of the custard.
I bake the dish uncovered for 30–35 minutes, or until the custard is set and the top turns a beautiful golden brown.
After baking, I let it cool slightly before dusting it with powdered sugar for a little extra sweetness.
Servings and timing
This recipe serves 8 people and takes about 50 minutes from start to finish. That includes 15 minutes of prep time and 35 minutes of baking. Each serving comes out to around 320 kcal, making it rich enough to feel indulgent without being over-the-top.
Variations
When I feel like switching things up, I sometimes swap the chocolate for cinnamon chips or white chocolate. A handful of fresh berries can also add a nice tart contrast to the sweet custard. If I want something even more festive, I add a splash of orange liqueur or a sprinkle of orange zest to the custard for a bright citrus note.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I either microwave individual portions for 30–45 seconds or pop the whole dish back in the oven at 325°F until warmed through. It also freezes well—just wrap it tightly and thaw overnight before reheating.
FAQs
How do I keep the croissants from getting too soggy?
I use day-old croissants because they’re a bit drier and hold up better in the custard. Letting the bake sit before going into the oven also helps the bread soak just the right amount.
Can I make this ahead of time?
Yes, I often assemble everything the night before, cover it, and refrigerate it. The next morning, I just bake it as directed. It actually gives the custard more time to soak in.
Can I use non-dairy milk?
I’ve used almond milk and oat milk with good results, though the texture is slightly lighter than when I use whole milk and cream. A splash of coconut cream can help mimic that richness.
What kind of chocolate works best?
I prefer semi-sweet chocolate chips or a chopped dark chocolate bar for a deep flavor. Milk chocolate works too but makes it noticeably sweeter.
Can I use other types of bread?
Yes, if I don’t have croissants, I’ll use brioche or challah. They also absorb the custard well and give a similar fluffy texture.
Conclusion
This Chocolate Croissant Breakfast Bake has become one of my go-to brunch recipes because it brings together ease, indulgence, and a touch of elegance. Whether I’m entertaining guests or just treating myself, I know I can count on this bake to deliver warm, melty bites of chocolate wrapped in creamy custard-soaked croissants. It’s the kind of dish that always gets asked about—and one I never get tired of making.
Recipe:
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Chocolate Croissant Breakfast Bake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Flaky croissants are soaked in a creamy vanilla custard and layered with rich chocolate, then baked to golden perfection in this easy and elegant Chocolate Croissant Breakfast Bake. Perfect for brunch, holidays, or a cozy weekend morning.
Ingredients
6 large croissants (preferably day-old), torn into large chunks
1 1/2 cups whole milk
1/2 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1 tbsp vanilla extract
1/4 tsp salt
1/2 cup semi-sweet chocolate chips or chopped chocolate
Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer the torn croissant pieces evenly in the prepared dish.
- In a large mixing bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and salt until smooth and well combined.
- Pour the custard mixture over the croissants, gently pressing down with a spatula to help the croissants absorb the liquid.
- Sprinkle the chocolate chips evenly over the top.
- Let the mixture sit for 10–15 minutes to allow the croissants to absorb more custard.
- Bake uncovered for 30–35 minutes, or until the custard is set and the top is golden brown.
- Let cool slightly before dusting with powdered sugar, if desired.
Notes
Use day-old croissants for the best texture and to avoid sogginess.
You can prepare the dish the night before and refrigerate it overnight before baking.
Variations include using cinnamon chips, white chocolate, fresh berries, or orange zest.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, microwave individual portions or warm the entire dish in the oven at 325°F.
Freezes well—wrap tightly and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
