Chocolate Croissant Breakfast Bake

This Chocolate Croissant Breakfast bake transforms simple ingredients into a breakfast treat that feels straight from a bakery window. Leftover croissants are softened with a rich custard and brought to life with melting pockets of chocolate. It is a crowd-pleaser for brunch or lazy weekends and comes together with barely any prep.

I first cooked this when I needed a quick breakfast for overnight guests. Seeing everyone go back for extra helpings made me realize this would become part of our family’s rotation.

Ingredients

• Croissants: Look for croissants that are a day old as they hold the custard better and get just the right tenderness
• Semi-sweet chocolate chips: These melt smoothly and give pockets of chocolate flavor in every bite
• Eggs: Use large eggs for the best custard texture and richer flavor
• Whole milk: Full-fat milk gives body and silkiness to the base
• Granulated sugar: Adds sweetness and encourages a golden top while baking
• Vanilla extract: Choose pure vanilla for the best aroma
• Salt: Balances the sweet elements and deepens chocolate flavor
• Powdered sugar: Adds a final touch and looks beautiful on top if you wish

Instructions

Prepare the Croissants:

Tear your croissants into large bite-sized chunks and spread them evenly throughout a greased baking dish in a single layer. This helps them soak up the liquid without getting mushy.

Add the Chocolate:

Scatter the chocolate chips over all the croissant pieces so every bite gets a taste of chocolate. Aim for even coverage.

Mix the Custard:

Crack the eggs into a mixing bowl and whisk them with the milk, sugar, vanilla, and salt until the mixture is completely smooth and the sugar starts to dissolve.

Combine and Soak:

Pour your egg mixture slowly and evenly over the croissants and chocolate in the dish. Press the croissants down gently with the back of a spoon and let them sit for ten minutes so the bread can absorb the custard.

Bake It Off:

Place the dish in a preheated oven and bake until the top is golden and the center feels just set when touched. Depending on your oven, this usually takes about thirty to thirty-five minutes.

Rest and Finish:

Let the dish cool for several minutes to firm up, then dust the top with powdered sugar if you like before serving warm slices.

My favorite part is how the chocolate pools in the corners and edges. The first time I made this my niece insisted on having a piece from each corner and has called it her special breakfast ever since.

Storage and Leftover Tips

Once cooled cover any leftovers and keep them in the refrigerator. The texture stays good for two days and a quick warm-up in the oven or microwave brings it right back. If you want to prepare ahead you can assemble the dish the evening before and bake in the morning.

Easy Ingredient Swaps

If you do not have semi-sweet chocolate chips try chopped chocolate bars dark chocolate or even a mix of both. For a nutty twist sprinkle a handful of sliced almonds or hazelnuts on top before baking. If you prefer a less sweet bake reduce the sugar by a few spoonfuls.

Perfect Ways to Serve This

Serve slices warm on their own for breakfast or brunch. A dollop of whipped cream or a scoop of vanilla ice cream turns this into a memorable dessert. For extras try some fresh raspberries or sliced strawberries on the side.

The Story Behind This Recipe

I started making this dish during long holiday weekends to use up leftover bakery croissants. What began as a way to avoid waste turned into a bake that the whole family looks forward to. Nothing brings people to the kitchen faster than the smell of chocolate and pastry baking together.

Adapting for Every Season

Try adding fresh berries in the spring or a layer of thinly sliced pear in the fall. In winter a sprinkle of cinnamon or orange zest boosts the coziness. You can even trade the vanilla for almond extract for a subtle change. You can use mini or regular croissants. This works with dairy free milk substitutes. Cover loosely with foil partway through baking to prevent over-browning.

What People Are Saying

That Sunday brunch was the best ever my friend texted me a week after trying this recipe She now makes it for every sleepover breakfast and says her teenager asks for it every birthday

Freezer Meal Conversion

You can freeze portions of the baked dish once cooled Just wrap tightly and freeze up to one month Thaw overnight in the fridge and warm in the oven until heated through for a nearly instant breakfast

This breakfast bake is a guaranteed crowd-pleaser and is sure to become part of your family tradition. Serve it warm and watch everyone ask for seconds.

Recipe Q&A

→ Can I use fresh croissants instead of day-old ones?

Yes, though day-old croissants absorb the custard better, fresh ones can also be used in a pinch. Consider toasting them briefly for best texture.

→ What kind of chocolate works best?

Semi-sweet chocolate chips offer a balanced flavor, but dark or milk chocolate can be used based on preference.

→ Is it possible to prepare this in advance?

Yes. Assemble the bake the night before, cover, and refrigerate. Bake in the morning for a quick and fresh result.

→ Can I add nuts or fruit?

Feel free to add sliced almonds, hazelnuts, or berries for extra flavor and texture alongside the chocolate.

→ How should leftovers be stored?

Store leftovers covered in the refrigerator for up to 3 days. Warm individual portions in the oven or microwave before serving.