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
