I’m excited to offer a delightful twist on a classic pastry: a Chocolate Croissant Breakfast Bake that layers buttery croissants with rich chocolate chips and bathes them in a silky custard. It’s indulgent, cozy, and perfect for brunch or dessert.

Decadent Chocolate Croissant Breakfast Bake

Why You’ll Love This Recipe

I love how this bake delivers all the pleasure of a chocolate croissant—flaky, buttery, and sweet—but comes together more easily by repurposing stale croissants. The custard fills every nook, the chocolate melts into pockets of indulgence, and it’s a crowd-pleasing casserole that feels special without fuss.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– day-old or stale croissants, cut into 1‑inch pieces
– semi‑sweet chocolate chips
– whole milk
– large eggs
– granulated sugar
– vanilla extract
– salt
– optional toppings: powdered sugar, fresh berries, whipped cream

directions

I begin by preheating the oven to 350 °F (175 °C) and lightly greasing a 9×13-inch baking dish. Then, I layer the croissant pieces evenly across the dish and sprinkle the chocolate chips over them. In a separate bowl, I whisk together whole milk, eggs, sugar, vanilla, and salt until smooth. I pour this custard mixture over the croissants, pressing them gently to soak. If I have time, I let it rest for 10–15 minutes so the croissants absorb the custard. Then, I bake for 45–50 minutes or until the top is golden and the custard is set—tenting with foil during the last 10–15 minutes if it’s browning too fast. Once baked, I let it cool slightly and finish with a dusting of powdered sugar, plus fresh berries or whipped cream if I’m feeling fancy.

Servings and timing

Yield: Serves 8
Prep time: Approximately 10 minutes
Cook time: About 45–50 minutes
Total time: Around 55 minutes

This timing aligns with standard croissant bake recipes like the one described.

Variations

I’ve played with a mocha version by stirring in espresso powder into the custard—adds a delicious coffee kick. Others layer cream cheese or use croissants soaked overnight for extra custard absorption. Substituting berries or whipped cream in place of chocolate also gives a lighter flavor profile.

storage/reheating

I let the bake cool before serving, but leftovers keep beautifully. I refrigerate them for up to 3–4 days and reheat gently in the oven or microwave until warm. If I assemble it ahead, I’ll soak the croissants and refrigerate overnight, then bake in the morning for ease.

FAQs

Can I assemble this the night before?

Yes—I often soak the croissants and leave the dish covered in the fridge overnight, then bake it in the morning. It deepens the flavor and makes mornings effortless.

Do I need to use stale croissants?

I prefer day-old croissants—they soak up the custard better and prevent the bake from turning soggy. But in a pinch, fresh ones work too—I just keep an eye on texture.

Can I add cream cheese to the custard?

Absolutely—some versions layer or swirl in cream cheese for a richer taste. It’s indulgent and reminiscent of a chocolate croissant-cream cheese hybrid.

What if the top browns too fast?

I tent the dish with foil for the last 10–15 minutes of baking to prevent burning while ensuring the center sets.

Does this work more like bread pudding or French toast casserole?

It’s somewhere in between! The croissants and custard create a bread-pudding texture, while the chocolate and custard layers give it that French toast casserole vibe.

Conclusion

I always feel like I’m indulging when this Chocolate Croissant Breakfast Bake comes out of the oven. It’s lush, chocolatey, custardy, and truly comforting. Whether I’m serving brunch or treating myself, it always hits the spot.