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Chocolate Croissant Breakfast Bake

Buttery croissants baked with chocolate chips and creamy custard.
An easy make-ahead breakfast or brunch casserole.
Golden, rich, and perfect for special mornings.
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Cook Time 15 minutes
Course Breakfast / Brunch
Cuisine American

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