Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake is a rich, custard-soaked casserole made with buttery croissants and gooey melted chocolate, all baked until golden and warm. It’s like a cross between bread pudding and a chocolate-stuffed pastry—perfect for holiday mornings, brunch with friends, or a sweet weekend breakfast.

Why You’ll Love This Recipe

I love how effortless this dish is while still tasting indulgent and luxurious. The croissants soak up the vanilla-scented custard and bake into a soft, creamy center with crisp, golden edges. The pockets of melted chocolate throughout make every bite feel special. It’s one of those crowd-pleasing bakes that looks impressive but takes little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Day-old croissants (cut into chunks)

• Eggs

• Whole milk

• Heavy cream

• Granulated sugar

• Vanilla extract

• Salt

• Semi-sweet or dark chocolate chips/chunks

• Optional: powdered sugar for dusting or whipped cream for serving

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I tear or cut the croissants into large chunks and layer them in the dish.

3. In a large bowl, I whisk together the eggs, milk, cream, sugar, vanilla, and a pinch of salt.

4. I pour the custard evenly over the croissants, gently pressing them down to soak.

5. I sprinkle chocolate chips or chunks evenly throughout, tucking some between the croissant pieces.

6. I let the mixture sit for 10–15 minutes to absorb, or refrigerate overnight if I want to prep ahead.

7. I bake uncovered for 35–40 minutes, or until golden brown on top and the center is set but still soft.

8. I let it cool slightly before dusting with powdered sugar and serving warm.

Servings and timing

This recipe makes 8–10 servings. It takes 15 minutes to prep, 35–40 minutes to bake, and a few minutes to cool—ready in under an hour, or I prep the night before for easy baking in the morning.

Variations

Sometimes I add a few tablespoons of orange zest or a splash of espresso to the custard for depth. I’ve also used flavored croissants like almond or chocolate-filled for an extra treat, or added raspberries or sliced bananas between the layers.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in a 300°F oven for 10–15 minutes until heated through.

FAQs

Can I use fresh croissants?

Yes, but I prefer slightly stale croissants because they soak up the custard better. If using fresh, I toast them lightly first.

Can I make this ahead of time?

Absolutely. I prep it the night before, cover, and refrigerate. I bake it fresh in the morning for the best texture.

What kind of chocolate is best?

I like using semi-sweet or dark chocolate chips, but milk chocolate works if I want it sweeter. Chocolate bars chopped into chunks melt beautifully.

Can I make this without heavy cream?

Yes, I substitute with more whole milk, but the texture will be slightly less rich.

How do I know when it’s done baking?

The top should be golden and crisp, and the center should be just set—not liquid. A knife inserted should come out mostly clean.

Conclusion

Chocolate Croissant Breakfast Bake is a deliciously rich and easy make-ahead dish that brings elegance and comfort to the breakfast table. With its buttery layers, soft custard, and molten chocolate, it’s the kind of warm, indulgent treat I love to serve for special mornings—or anytime I want to turn breakfast into dessert.