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Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake

This delightful recipe transforms flaky croissants and rich chocolate into a comforting, easy-to-make bake perfect for any special occasion or a weekend indulgence.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 day-old croissants cut into 1-inch pieces
  • 4 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 ounces bittersweet or semi-sweet chocolate chips divided
  • 1 teaspoon cinnamon Optional
  • powdered sugar for dusting, Optional
  • fresh berries for serving, Optional
  • whipped cream for serving, Optional

Equipment

  • 8x8 inch baking dish
  • Large bowl

Method
 

  1. Begin by tearing your day-old croissants into roughly 1-inch pieces. Spread these pieces evenly in the bottom of a greased 8x8 inch baking dish. If you like, sprinkle about half of your chocolate chips over the croissant pieces.
    6-8 day-old croissants, 6 ounces bittersweet or semi-sweet chocolate chips
  2. In a large bowl, whisk together the eggs until they are well combined and slightly frothy. Add the whole milk, heavy cream, ¼ cup of the granulated sugar, vanilla extract, and salt. For an extra layer of warmth and flavor, you can also whisk in the cinnamon at this stage. Continue whisking until all the ingredients are thoroughly incorporated and the mixture is smooth.
    4 large eggs, 1 ½ cups whole milk, ½ cup heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, 1 teaspoon cinnamon
  3. Carefully pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants with the back of a spoon or your hands to ensure they are submerged in the liquid.
  4. Sprinkle the remaining chocolate chips evenly over the top of the custard-soaked croissants.
    6 ounces bittersweet or semi-sweet chocolate chips
  5. For the best results, cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. This chilling period allows the croissants to fully absorb the custard, leading to a more decadent and evenly cooked breakfast bake. If you're short on time, you can skip this step, but the texture will be slightly different.
  6. Preheat your oven to 350°F (175°C). Once the oven is heated, remove the plastic wrap from the baking dish. Place the dish in the preheated oven and bake for 35-45 minutes, or until the bake is puffed up, golden brown around the edges, and a knife inserted into the center comes out clean (or with just melted chocolate). The top should be beautifully set with slightly crispy croissant pieces and melted chocolate.
  7. Once baked, carefully remove the Chocolate Croissant Breakfast Bake from the oven. Let it rest for about 10-15 minutes before serving. This resting period allows the bake to set further, making it easier to slice and serve. Dust with powdered sugar just before serving, and consider topping with fresh berries or a dollop of whipped cream for an extra touch of elegance.
    powdered sugar, fresh berries, whipped cream

Notes

The slightly stale texture of the croissants is perfect for soaking up the custard mixture without becoming too mushy.
This chilling period allows the croissants to fully absorb the custard, leading to a more decadent and evenly cooked breakfast bake. If you're short on time, you can skip this step, but the texture will be slightly different.
Let it rest for about 10-15 minutes before serving.