This Chocolate Croissant Breakfast Bake is a rich, bakery-style breakfast casserole that feels indulgent yet effortless. Made with buttery croissants, melted chocolate, and a creamy custard, it’s the kind of dish that turns any morning into a special occasion.
Why You’ll Love This Recipe
- Deep, chocolatey flavor with flaky croissants
- Simple prep using basic pantry ingredients
- Perfect for brunch, holidays, or make-ahead mornings
- Family-friendly and crowd-pleasing
- Elegant enough for guests, easy enough for weekends
Ingredients
- 5 large day-old croissants, cut into 1-inch pieces
- 1 cup semi-sweet chocolate chips
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Arrange the croissant pieces evenly in the dish and sprinkle chocolate chips over the top.
- In a bowl, whisk together milk, eggs, sugar, vanilla extract, and salt until smooth.
- Pour the custard evenly over the croissants, gently pressing them down so they soak.
- Let the mixture rest for 10–15 minutes to fully absorb.
- Bake uncovered for 45–50 minutes until golden and set. Tent with foil if browning too fast.
- Cool slightly before serving. Dust with powdered sugar and add fresh berries if desired.
Tips & Tricks
- Day-old croissants absorb custard better than fresh ones
- Use dark chocolate chips for a richer, less-sweet flavor
- Add a pinch of cinnamon for warmth
- For extra texture, sprinkle sliced almonds on top before baking
Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
- Serve with whipped cream, berries, or a drizzle of chocolate sauce
- Whole milk gives the creamiest result, but 2% works if needed
- Can be assembled the night before and baked in the morning
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 10g
- Carbohydrates: 45g
- Fat: 22g
FAQ
Can I make this Chocolate Croissant Breakfast Bake ahead of time?
Yes, assemble it the night before, cover, refrigerate, and bake in the morning.
Can I use fresh croissants?
Yes, but slightly stale croissants give the best texture.
Can I freeze leftovers?
Yes, freeze individual portions for up to 2 months.
What can I use instead of chocolate chips?
Chopped chocolate bars or chocolate chunks work well.
How do I know it’s fully baked?
The center should be set and no longer liquid when gently shaken.
Storage
- Refrigerator: Store covered for up to 4 days
- Freezer: Freeze portions up to 2 months
- Reheating: Warm in the oven at 300°F or microwave gently
Similar Recipes
Chocolate Croissant Breakfast Bake
Ingredients
- 5 large day-old croissants cut into 1-inch pieces
- 1 cup semi-sweet chocolate chips
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Arrange the croissant pieces evenly in the dish and sprinkle chocolate chips over the top.
- In a bowl, whisk together milk, eggs, sugar, vanilla extract, and salt until smooth.
- Pour the custard evenly over the croissants, gently pressing them down so they soak.
- Let the mixture rest for 10–15 minutes to fully absorb.
- Bake uncovered for 45–50 minutes until golden and set. Tent with foil if browning too fast.
- Cool slightly before serving. Dust with powdered sugar and add fresh berries if desired.
Notes
- Serve with whipped cream, berries, or a drizzle of chocolate sauce
- Whole milk gives the creamiest result, but 2% works if needed
- Can be assembled the night before and baked in the morning
Conclusion
This Chocolate Croissant Breakfast Bake delivers bakery-quality comfort with minimal effort. Whether you’re hosting brunch or treating yourself to a cozy morning, this recipe guarantees rich flavor, soft custard, and irresistible chocolate in every bite.