Chocolate Croissant Breakfast Bake

This chocolate croissant breakfast bake is my favorite way to treat the family on weekend mornings when there is more time to slow down and enjoy. It combines rich buttery croissants with melted chocolate in a creamy custard that bakes into a golden, comforting dish everyone loves.

I first made this when a croissant craving hit after a tough week. It transformed our lazy Sunday brunch into something special and quickly became a tradition.

Ingredients

• 6 large butter croissants: for a flaky, buttery base choose day-old if possible for better custard absorption
• 1 and a half cups semi-sweet chocolate chips: the quality of chocolate really shines here pick good chocolate that melts smoothly
• 4 large eggs: to bind the custard and add richness
• 1 and a half cups whole milk: adds creaminess and body to the custard
• Half a cup heavy cream: makes the custard silky smooth feel free to adjust for lighter options
• Half a cup granulated sugar: balances the bitterness of the chocolate and deepens the flavor
• 1 tablespoon pure vanilla extract: brings warmth and aroma choose pure vanilla not imitation for the best taste
• 1 teaspoon ground cinnamon uncooked: adds subtle spice and complexity but it is optional
• Quarter teaspoon salt: highlights all the sweet flavors
• Powdered sugar for dusting: adds a pretty finishing touch
• Fresh berries for serving: offer brightness and color contrast

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Prepare a 9 by 13 inch baking dish by greasing it thoroughly to prevent sticking and make cleanup easier.

Layer the Croissants and Chocolate:

Tear the croissants into roughly bite-sized chunks to ensure they soak up the custard evenly. Place half of these pieces evenly in the prepared dish. Scatter half of the chocolate chips over the croissant pieces to distribute chocolate throughout. Repeat with remaining croissants and chocolate chips making sure the chocolate is well spread.

Whisk the Custard:

In a large bowl whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon if using, and salt. Whisk until everything is fully combined and the mixture is smooth. This custard is what will soak into the croissants giving the bake its custardy richness.

Pour and Soak:

Pour the custard mixture evenly over the croissant and chocolate layers. Press down lightly with a spatula to help the croissants soak up the custard better. Let this dish sit at room temperature for 20 to 30 minutes before baking. For even better results refrigerate it overnight so the flavors meld and the croissants fully absorb the custard.

Bake Until Golden:

Place the bake uncovered in the preheated oven. Bake for 35 to 40 minutes or until the top is puffed and golden brown. If it is browning too quickly cover loosely with aluminum foil to prevent burning while allowing it to cook through.

Rest and Serve:

Remove the bake from the oven and let it cool for 10 minutes before slicing. Dust with powdered sugar for an elegant finish and serve with fresh berries to cut through the richness and add brightness. Serve warm for the best experience.

My favorite part is the smell of cinnamon and vanilla filling the kitchen as it bakes. This bake reminds me of mornings gathered around the kitchen table sharing stories and laughter with everyone excited for the first warm bites.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to three days. Reheat gently in the oven or microwave so the custard stays creamy and croissants remain tender. Avoid reheating too long to prevent drying out.

Ingredient Swaps

Butter croissants can be replaced with another good quality croissant or brioche for a similar buttery, flaky texture. Semi-sweet chocolate chips may be swapped for dark or milk chocolate depending on your preferred sweetness. You can swap heavy cream for full fat coconut milk for a dairy-free version that remains rich.

Serving Ideas

Serve topped with fresh berries or sliced fruit for added freshness. A drizzle of maple syrup or a dollop of whipped cream takes this to the next level. Pair with a cup of coffee or hot chocolate for a cozy brunch spread.

This bake is a perfect weekend treat that feels both indulgent and comforting. Enjoy the warm, gooey layers and the wonderful aromas that fill your home as it cooks.

Frequently Asked Recipe Questions

→ Can day-old croissants be used?

Yes, day-old croissants work best as they absorb the custard well without becoming too soggy, creating a better texture.

→ How long should the custard-soaked croissants rest before baking?

Letting them rest for 20-30 minutes at room temperature or refrigerating overnight allows the croissants to soak up the custard fully.

→ Can different types of chocolate be used?

Semi-sweet chocolate chips are ideal for balance, but you can use dark or milk chocolate depending on your preference.

→ Is it necessary to cover the bake while baking?

It’s best to bake uncovered for a golden crust; tent with foil only if the top browns too quickly.

→ How should the bake be served?

Serve warm after resting 10 minutes, topped with powdered sugar and fresh berries for added flavor and presentation.