Decadent Chocolate Croissant Breakfast Bake

This Decadent Chocolate Croissant Breakfast Bake is everything I want in a weekend brunch—rich, buttery, chocolatey, and surprisingly easy to make. Flaky croissants are layered with chocolate and soaked in a creamy custard, then baked until golden and crisp on top with a soft, melt-in-your-mouth center. It tastes like a cross between bread pudding and a chocolate-filled pastry, and I love how indulgent it feels with minimal effort.

Why You’ll Love This Recipe

I love this breakfast bake because it turns simple ingredients into something truly special. It’s a perfect use for day-old croissants, and the custard mixture keeps it tender and rich. The chocolate melts into little pockets throughout the bake, giving every bite that perfect balance of crisp, creamy, and gooey. Whether I serve it at brunch, as a dessert, or for a holiday breakfast, it always impresses.

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 chocolate (dark, milk, or semi-sweet)

• Eggs

• Milk (or half-and-half for extra richness)

• Heavy cream

• Granulated sugar

• Vanilla extract

• Pinch of salt

• Optional toppings: powdered sugar, whipped cream, berries, or a drizzle of chocolate sauce

Directions

1. I preheat the oven to 350°F (175°C) and grease a baking dish with butter or nonstick spray.

2. I tear the croissants into large pieces and layer them in the dish, sprinkling chocolate chips or chunks in between the layers.

3. In a bowl, I whisk together the eggs, milk, cream, sugar, vanilla, and a pinch of salt until smooth.

4. I pour the custard mixture evenly over the croissants, pressing down slightly to help the bread soak it up.

5. I let it sit for about 15–20 minutes (or up to overnight in the fridge if I’m prepping ahead).

6. I bake for 35–45 minutes, until golden on top and set in the middle.

7. I let it cool for a few minutes before serving warm with powdered sugar or toppings of my choice.

Servings and timing

This recipe makes about 6–8 servings. It takes 15 minutes to prep, 15–20 minutes to soak, and about 40 minutes to bake, so I plan for around 1 hour and 15 minutes total.

Variations

Sometimes I use almond croissants for a nutty twist or swirl in a spoonful of Nutella before baking. I’ve also made a cinnamon version with white chocolate or a holiday version with orange zest and dried cranberries. For extra decadence, I top it with a drizzle of caramel or serve it with vanilla ice cream as a dessert.

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 or in the microwave until just heated through. The top stays crispier with oven reheating. It can also be frozen and thawed overnight before reheating.

FAQs

Can I use fresh croissants?

Yes, but day-old croissants absorb the custard better without getting too mushy. If using fresh, I lightly toast them first.

What kind of chocolate works best?

I like semi-sweet or dark chocolate for a richer flavor, but milk chocolate works well if I want it a bit sweeter.

Can I make this ahead of time?

Yes, I assemble it the night before and keep it in the fridge. I let it come to room temperature before baking the next morning.

Is this recipe kid-friendly?

Absolutely. I sometimes reduce the chocolate a bit for younger kids, or use mini chocolate chips for a more even spread.

Can I make it dairy-free?

Yes, I use dairy-free milk, cream, and chocolate. The texture is slightly different but still delicious.

Conclusion

This Decadent Chocolate Croissant Breakfast Bake is the perfect blend of comfort and indulgence. I love how it turns leftover croissants into a luxurious dish that feels special without requiring a lot of work. Whether I’m serving it for a slow Sunday breakfast or a festive gathering, it’s always a warm, chocolatey crowd-pleaser.

Print