Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irresistible Chocolate Croissant Breakfast Bake Recipe

★★★★★

4.8 from 127 reviews
  • Author: Lila
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

This Irresistible Chocolate Croissant Breakfast Bake is a cozy and indulgent morning treat featuring flaky day-old croissants soaked in a rich custard with semi-sweet chocolate chips. Baked to golden perfection, this dish combines buttery, chocolatey goodness with a soft, pudding-like texture—perfect for a comforting breakfast or brunch.

Ingredients

Scale

Bakery

  • 6 day-old croissants, torn into 1-inch pieces

Dairy & Eggs

  • 4 large eggs
  • 2 cups whole milk

Sweeteners & Flavorings

  • 1 cup semi-sweet chocolate chips
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar, optional for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
  2. Prepare Croissants: Tear the day-old croissants into 1-inch bite-sized pieces. Evenly distribute the pieces across the bottom of the prepared baking dish to create a flaky and buttery base.
  3. Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the croissant pieces, ensuring every bite gets a touch of rich chocolate.
  4. Mix Custard: In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and salt until the mixture is frothy. This custard will soak into the croissants and bind the bake together.
  5. Soak and Absorb: Pour the egg mixture uniformly over the croissants and chocolate chips, making sure all pieces are well soaked. Let the dish sit for about 10 minutes to allow the croissants to absorb the custard thoroughly.
  6. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set, indicating that the custard has cooked through.
  7. Cool and Serve: Remove from the oven and let cool for a few minutes. Cut into squares and dust with powdered sugar if desired before serving for an added touch of sweetness and presentation.

Notes

  • Using day-old croissants is essential as they hold up better and absorb the custard without becoming mushy.
  • Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate chips as per your preference.
  • You can prepare this bake the night before by assembling it and refrigerating; just increase baking time slightly when cooking from cold.
  • For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free chocolate chips.
  • Powdered sugar is optional but adds a beautiful finishing touch and extra sweetness.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate croissant bake, breakfast casserole, chocolate breakfast bake, croissant custard bake, easy brunch recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plumandpan.com/irresistible-chocolate-croissant-breakfast-bake-recipe/