I like making this chocolate croissant breakfast bake when I want something indulgent, comforting, and perfect for slow mornings. The croissants soak up a rich custard while the chocolate melts into every layer, creating a soft, almost pudding-like texture with crisp golden edges. I enjoy how effortless it feels while still being impressive.
Why You’ll Love This Recipe
I love this recipe because it turns simple bakery croissants into a decadent breakfast or brunch dish. I don’t need to fuss with dough or complicated steps, and the oven does most of the work. I also like that it can be assembled ahead of time, which makes it ideal for gatherings or special mornings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
buttery croissants, torn into large pieces
semi-sweet or dark chocolate chips or chunks
eggs
whole milk
heavy cream
granulated sugar
brown sugar
vanilla extract
salt
powdered sugar, for dusting (optional)
Directions
I start by preheating the oven to 350°F (175°C) and greasing a baking dish. I spread the croissant pieces evenly in the dish and sprinkle the chocolate over the top.
In a bowl, I whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla, and salt until smooth. I slowly pour the custard over the croissants, pressing them gently so they absorb the liquid.
I let the mixture rest for a few minutes so the croissants soak up the custard. Then I bake it uncovered until the top is puffed, golden, and set in the center.
I let the bake cool slightly before serving, and sometimes I dust it with powdered sugar for a finishing touch.
Servings and timing
I usually make this recipe to serve about 6 people.
Preparation time: about 10 minutes
Baking time: about 35–40 minutes
Total time: roughly 50 minutes
Variations
I sometimes add sliced bananas or raspberries for a fruity contrast to the chocolate. When I want extra richness, I mix in white chocolate or chocolate hazelnut spread. I also like adding a pinch of cinnamon or espresso powder to the custard for deeper flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the oven or microwave until heated through, being careful not to dry them out.
FAQs
Can I prepare this breakfast bake the night before?
I often assemble everything the night before, cover it, and refrigerate it. I bake it fresh in the morning, adding a few extra minutes if needed.
What kind of croissants work best?
I like using day-old buttery croissants because they absorb the custard better without becoming mushy.
Can I make this dairy-free?
I’ve made it with plant-based milk and cream alternatives and dairy-free chocolate, and it still turns out well.
How do I know when it’s fully baked?
I check that the center is set and no longer liquid, and the top is lightly golden and puffed.
Can I serve this as dessert?
I enjoy serving it as dessert with a scoop of vanilla ice cream or whipped cream, especially when it’s still warm.
Conclusion
I keep this chocolate croissant breakfast bake as one of my favorite easy brunch recipes because it’s rich, comforting, and always a crowd-pleaser. The combination of flaky croissants and melted chocolate makes it a dish I’m always happy to make and share.
Print
Chocolate Croissant Breakfast Bake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
An indulgent chocolate croissant breakfast bake with flaky croissants soaked in rich custard and melted chocolate, baked until golden, soft, and comforting with crisp edges.
Ingredients
- 6 large buttery croissants, torn into large pieces
- 1.5 cups semi-sweet or dark chocolate chips or chunks
- 4 large eggs
- 1 cup whole milk
- 0.75 cup heavy cream
- 0.33 cup granulated sugar
- 0.25 cup brown sugar
- 1.5 tsp vanilla extract
- 0.25 tsp salt
- powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Arrange the torn croissant pieces evenly in the baking dish.
- Sprinkle the chocolate chips or chunks evenly over the croissants.
- In a bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and salt.
- Pour the custard mixture evenly over the croissants, gently pressing them down to absorb the liquid.
- Let the mixture rest for 5 minutes so the croissants soak up the custard.
- Bake uncovered for 35–40 minutes, until the top is golden, puffed, and the center is set.
- Remove from the oven and let cool slightly.
- Dust with powdered sugar if desired and serve warm.
Notes
- Day-old croissants absorb custard best.
- Can be assembled the night before and baked in the morning.
- Add fruit or spices for variation.
- Serve warm for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 32g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 165mg
