Chocolate Croissant Breakfast Bake

This chocolate croissant breakfast bake is a rich and indulgent dish I love making for brunch or special mornings. It combines buttery croissants with creamy custard and gooey melted chocolate, baked until golden and slightly crisp on top. I like how it tastes like a bakery-style pastry turned into a cozy, shareable casserole.

Why You’ll Love This Recipe

I enjoy this recipe because it feels fancy but is actually simple to put together. I like that I can prep it ahead of time and just bake it in the morning, making it perfect for holidays, weekends, or when I want to impress guests. The combination of flaky croissants and melted chocolate always makes it a hit at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Croissants (day-old or fresh, cut into pieces)

• Semi-sweet or dark chocolate (bars or chips)

• Eggs

• Milk

• Heavy cream

• Granulated sugar

• Vanilla extract

• Powdered sugar (optional, for dusting)

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a baking dish.

2. I cut the croissants into chunks and place them in the dish.

3. I scatter chocolate pieces or chips evenly among the croissants.

4. In a bowl, I whisk eggs, milk, cream, sugar, and vanilla until smooth.

5. I pour the mixture evenly over the croissants, pressing down lightly so they soak it up.

6. I let it sit for 10–15 minutes (or refrigerate overnight if making ahead).

7. I bake uncovered for 35–40 minutes, until golden and set in the center.

8. I dust with powdered sugar before serving.

Servings and timing

This recipe makes about 8 servings. It usually takes me 15 minutes to prepare and 40 minutes to bake, plus optional chilling time if I prepare it ahead.

Variations

• I sometimes add raspberries or strawberries between the croissant layers for a fruity twist.

• For a nutty version, I sprinkle chopped almonds or hazelnuts on top before baking.

• I like using flavored chocolate, such as orange or caramel-filled, for a different taste.

• If I want it richer, I drizzle chocolate sauce over the bake before serving.

storage/reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or place the whole dish back in the oven at 325°F until heated through.

FAQs

Can I use store-bought chocolate croissants instead of plain ones?

Yes, I’ve made it with chocolate-filled croissants, and it makes the bake even more indulgent.

Can I make this the night before?

Yes, I often assemble it ahead and refrigerate overnight. I just bake it fresh in the morning.

What type of chocolate works best?

I like semi-sweet or dark chocolate because it balances the sweetness, but milk chocolate also works if I want it sweeter.

Can I freeze this breakfast bake?

Yes, I bake it first, let it cool, then wrap tightly and freeze. I reheat in the oven until warmed through.

What can I serve with this dish?

I usually pair it with fresh fruit or coffee to balance out the richness.

Conclusion

This chocolate croissant breakfast bake is one of my favorite brunch recipes because it’s indulgent, easy, and always a crowd-pleaser. I like how it transforms simple ingredients into a warm, chocolatey treat that feels special without being complicated. It’s the kind of dish I make when I want to treat myself and others to something memorable.