Introduction

Start your morning with a warm, indulgent Chocolate Croissant Breakfast Bake that everyone will love. This easy recipe transforms day-old croissants into a rich, custardy treat filled with melted chocolate. Perfect for a cozy weekend brunch or special occasion.

A round pastry is shown with a golden brown, flaky outer crust that has many layered, crispy textures. The inside of the pastry is filled with a thick, dark chocolate mixture mixed with small chocolate chunks, making the center look rich and dense. The top of the pastry is decorated with many glossy, dark chocolate pieces arranged evenly, adding a shiny and smooth contrast to the crispy crust. The whole pastry sits on a white plate with a slight shine, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large croissants, preferably day-old
1 cup semi-sweet chocolate chips
4 large eggs
1 cup whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Tear the croissants into bite-sized pieces and evenly distribute them in the prepared baking dish.
Step 3: Sprinkle the chocolate chips evenly over the croissant pieces.
Step 4: In a mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and salt until well combined.
Step 5: Pour the egg mixture evenly over the croissants and chocolate in the baking dish.
Step 6: Gently press down on the croissant pieces to help them soak up the egg mixture.
Step 7: Let the mixture sit for about 10 minutes to absorb the liquid fully.
Step 8: Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the center is set.
Step 9: Let the bake cool for a few minutes before slicing. Dust with powdered sugar if desired and serve warm.

Tips & Variations

Use day-old croissants to ensure they absorb the egg mixture well without becoming too soggy.
Try adding chopped nuts or a sprinkle of cinnamon for extra texture and flavor.
Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
For a dairy-free option, use almond or oat milk instead of whole milk.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or until warm. This bake can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A golden-brown puff pastry tart with visible crisp, flaky layers wraps around a thick, chunky chocolate filling that looks gooey and rich. The top layer features glossy, large chocolate chips scattered evenly, some slightly melted, adding texture and shine. The tart is placed on a white plate, resting on a white marbled surface with soft white cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants for this bake?

While fresh croissants will still work, day-old croissants absorb the custard better and hold their shape, resulting in a more custardy and less soggy bake.

Can I prepare this the night before?

Yes! Assemble the bake the night before, cover it tightly, and refrigerate. Bake it in the morning for a convenient and delicious breakfast.

Chocolate Croissant Breakfast Bake Recipe

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4.5 from 128 reviews

This Chocolate Croissant Breakfast Bake is a decadent, easy-to-make dish perfect for a weekend brunch or special breakfast. It combines buttery croissants with semi-sweet chocolate chips soaked in a rich, vanilla-infused custard, baked to golden perfection. The result is a warm, gooey, and satisfying bake that everyone loves.

Author: Bella
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 6 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: French-American

Ingredients

Scale

Base Ingredients

6 large croissants, preferably day-old
1 cup semi-sweet chocolate chips

Custard Mixture

4 large eggs
1 cup whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

For Serving

Powdered sugar for dusting (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and prepare for baking.
Prepare Croissants: Tear the croissants into bite-sized pieces and evenly spread them in the greased baking dish to form the base of your bake.
Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the torn croissant pieces for a delicious chocolate layer.
Mix Custard: In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and salt until the mixture is smooth and fully combined.
Combine and Soak: Pour the egg custard evenly over the croissants and chocolate chips in the baking dish. Gently press down on the croissants to ensure they soak up the liquid completely.
Rest the Mixture: Let the dish sit for about 10 minutes at room temperature to allow the custard to absorb into the croissants thoroughly.
Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the top is golden brown and the custard is set in the center.
Cool and Serve: Allow the bake to cool for a few minutes before slicing. Optionally dust with powdered sugar for a beautiful finishing touch and serve warm.

Notes

Using day-old croissants enhances absorption of the custard, giving a better texture.
For a richer flavor, substitute whole milk with half-and-half or cream.
Try adding nuts or dried fruit for added texture and flavor variations.
Prepare the bake the night before and refrigerate overnight for a no-fuss morning bake.
Serving warm enhances the melty chocolate experience.

Keywords: Chocolate croissant bake, breakfast casserole, chocolate breakfast bake, easy brunch recipes, croissant recipe, baked breakfast, chocolate chip breakfast