Name: Decadent Chocolate Croissant Breakfast Bake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 5 large croissants (preferably day-old), cut into 1-inch pieces; 1 cup semi-sweet chocolate chips; 2 cups whole milk; 4 large eggs; ½ cup granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; Powdered sugar, for dusting; Fresh berries or whipped cream, for serving

Jump to Recipe

Introduction

This Decadent Chocolate Croissant Breakfast Bake is a delightful twist on classic French toast. Featuring buttery croissants soaked in a rich custard and studded with melty chocolate chips, it’s perfect for a special weekend brunch or holiday morning treat.

A square-shaped pastry with twisted edges and a shiny golden brown crust sits on a round white plate. The pastry has three thick layers: the bottom layer is made of dark chocolate dough, the middle layer is filled with a smooth, creamy, light yellow custard, and the top layer is twisted dark chocolate dough sprinkled with small chunks of rich chocolate. The pastry looks soft and slightly glossy, showing melted chocolate pieces on top. The plate rests on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large croissants (preferably day-old), cut into 1-inch pieces
1 cup semi-sweet chocolate chips
2 cups whole milk
4 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Optional for topping: powdered sugar, fresh berries, or whipped cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Place croissant pieces evenly in the baking dish. Sprinkle chocolate chips over and between the layers.
Step 3: In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until fully combined.
Step 4: Pour the custard mixture evenly over the croissants. Gently press down with a spatula to help the croissants soak up the liquid.
Step 5: Let the mixture sit for 10–15 minutes to allow the croissants to absorb the custard fully.
Step 6: Bake uncovered for 45–50 minutes, or until the top is golden brown and the custard is set. If the top browns too quickly, tent with foil during the last 10–15 minutes of baking.
Step 7: Remove from the oven and let cool slightly. Dust with powdered sugar and serve warm with fresh berries or whipped cream if desired.

Tips & Variations

Use day-old croissants for best texture—they absorb the custard well without becoming too soggy.
For a mocha flavor, add 1 tablespoon of espresso powder to the custard mixture.
This bake can be assembled the night before and refrigerated; simply bake it fresh in the morning.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through. For best texture, avoid overheating to prevent dryness.

How to Serve

The image shows a square-shaped pastry with three main layers. The bottom layer is a light golden-brown dough that looks soft and slightly flaky. The middle layer is filled with melted yellow custard cream, visible around the edges and bubbling slightly. The top layer is covered with thick, shiny dark brown chocolate chips that are slightly melted and clustered closely together. The pastry sits on a plain white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old?

Fresh croissants can be used, but they may become too soft and less structured after soaking. For the best results and texture, day-old croissants are recommended.

Can I make this recipe dairy-free or vegan?

This recipe relies on whole milk and eggs for the custard. To make it dairy-free or vegan, substitute with plant-based milk and an egg replacer, but expect some changes in texture and flavor.