Chocolate Croissant Breakfast Bake is a rich, cozy, and indulgent breakfast that feels like something straight from a bakery. I love how buttery croissants soak up a creamy custard while pockets of melted chocolate run through every bite. It’s warm, comforting, and perfect for slow mornings, holidays, or anytime I want breakfast to feel extra special.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly easy but feels luxurious. Using croissants means the texture turns out soft, fluffy, and almost bread-pudding-like without much effort. I can prep everything ahead of time, bake it fresh in the morning, and serve a crowd without standing over the stove. It’s sweet, comforting, and always a hit with family and guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Croissants, preferably day-old, torn into large pieces
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Chocolate chips or chopped chocolate
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Eggs
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Whole milk or half-and-half
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Heavy cream
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Granulated sugar
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Brown sugar
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Vanilla extract
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Salt
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Butter, for greasing the baking dish
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Optional: powdered sugar or fresh berries for serving
Directions
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I start by greasing a baking dish with butter.
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I spread the torn croissant pieces evenly in the dish and sprinkle the chocolate throughout.
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In a large bowl, I whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla, and salt.
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I pour the custard evenly over the croissants, pressing gently so everything gets soaked.
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I cover the dish and refrigerate for at least 1 hour, or overnight if I’m prepping ahead.
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When ready to bake, I preheat the oven to 350°F (175°C).
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I bake the dish uncovered for 40–45 minutes, until puffed, golden, and set in the center.
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I let it cool slightly before serving, then finish with powdered sugar or berries if I want.
Servings and timing
This recipe serves about 6–8 people. Prep takes around 15 minutes, plus chilling time, and baking takes about 40–45 minutes. It’s ideal for make-ahead breakfasts or brunch gatherings.
Variations
Sometimes I use dark chocolate or chocolate hazelnut spread instead of chocolate chips. I’ve also added sliced bananas, raspberries, or a swirl of peanut butter for variety. If I want a richer bake, I add extra chocolate or drizzle warm chocolate sauce on top before serving.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 325°F (165°C) until heated through. It tastes just as comforting the next day.
FAQs
Can I use regular bread instead of croissants?
Yes, but croissants give the bake a richer, flakier texture. Brioche is the closest substitute if I don’t have croissants.
Does this have to be refrigerated before baking?
It’s best if it soaks for at least an hour, but overnight soaking gives the best texture. If I’m short on time, I let it rest at room temperature for 30 minutes.
Can I make this less sweet?
Yes, I reduce the sugar or use dark chocolate for a more balanced sweetness.
Can I freeze this breakfast bake?
I freeze it after baking and cooling. I wrap it tightly and freeze for up to 2 months, then thaw overnight before reheating.
What’s the best way to serve this?
I like serving it warm with coffee, fresh fruit, or a dollop of whipped cream for a brunch-style treat.
Conclusion
Chocolate Croissant Breakfast Bake is one of my favorite ways to turn a simple morning into something memorable. I love how rich, soft, and chocolatey it is, and how easy it is to prepare ahead of time. Whether I’m hosting brunch or just treating myself, this bake always feels cozy, indulgent, and completely worth it.
