Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake is a rich and indulgent morning treat made by layering buttery croissants with chunks of chocolate and soaking them in a sweet custard before baking until golden and gooey. It’s like a cross between bread pudding and a chocolate croissant, and I love serving it warm when I want to impress without much effort.

Why You’ll Love This Recipe

I love this recipe because it takes minimal prep and turns simple ingredients into a luxurious breakfast or brunch dish. The croissants get beautifully crispy on top and soft underneath, while the melted chocolate makes every bite feel like a bakery treat. It’s perfect for holidays, special mornings, or whenever I want something cozy and sweet.

Ingredients

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

• Croissants (preferably day-old), torn or sliced
• Chocolate chips or chopped dark chocolate
• Eggs
• Whole milk or half-and-half
• Heavy cream
• Granulated sugar
• Vanilla extract
• Salt
• Powdered sugar (for dusting, optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease a baking dish.
2. I tear or slice the croissants and layer them in the dish with chocolate pieces scattered throughout.
3. In a mixing bowl, I whisk together the eggs, milk, cream, sugar, vanilla, and a pinch of salt until smooth.
4. I pour the custard evenly over the croissants, gently pressing them down to help soak in the mixture.
5. I let it sit for 10–15 minutes so the croissants absorb more custard (or refrigerate it overnight if prepping ahead).
6. I bake it for 35–40 minutes, or until the top is golden and the center is set but slightly soft.
7. Once out of the oven, I let it cool slightly before dusting with powdered sugar and serving warm.

Servings and timing

This recipe serves 6–8 people. It takes about 15 minutes to prep and 35–40 minutes to bake, so I usually have it ready in under an hour.

Variations

Sometimes I add a few raspberries or sliced strawberries for a fruity twist, or swirl in Nutella for extra richness. I’ve also made it with almond croissants or added a bit of cinnamon or espresso powder to the custard for deeper flavor. For a crunchier topping, I sprinkle some sliced almonds or coarse sugar on top before baking.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm slices in the oven at 300°F (150°C) for about 10–15 minutes, or microwave individual portions for 30–45 seconds. I avoid overcooking it during reheating to keep it soft and custardy.

FAQs

Can I make this ahead of time?

Yes, I usually prep it the night before and refrigerate it overnight. I just bake it fresh in the morning.

What kind of chocolate works best?

I like using semi-sweet or dark chocolate chunks, but milk chocolate or mini chocolate chips also work great.

Do the croissants need to be stale?

It helps if they’re a day old, because they soak up the custard better, but fresh croissants still work if I give them extra soaking time.

Can I use non-dairy milk?

Yes, I’ve used almond milk or oat milk with success. I just make sure to use a rich, unsweetened variety for the best texture.

Is this more of a breakfast or dessert?

Honestly, it works as both. I’ve served it for brunch and also as a sweet after-dinner treat with a scoop of ice cream.

Conclusion

Chocolate Croissant Breakfast Bake is one of my favorite go-to recipes when I want to serve something elegant but easy. It’s warm, chocolatey, and comforting—the kind of dish that makes mornings feel special. Whether it’s for a lazy Sunday or a festive brunch, it always brings smiles to the table.

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