Name: Chocolate Croissant Breakfast Bake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 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

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Introduction

Start your morning with a decadent treat by making this Chocolate Croissant Breakfast Bake. Combining flaky croissants and rich chocolate in a creamy custard, it’s a perfect dish for brunch or a cozy weekend breakfast.

A square pastry with several layers shows a golden brown crust on the outside, slightly puffy and crispy. Inside, there are visible layers of smooth, yellow custard cream in the middle, topped with a thick layer of dark brown melted chocolate chips scattered unevenly over the surface. The pastry sits on a plain white plate, which 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, for dusting
Optional for serving: Fresh berries or whipped cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Place the croissant pieces evenly in the baking dish, then sprinkle the 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 custard.
Step 5: Let the mixture sit for 10–15 minutes to allow the croissants to absorb the custard fully (optional but recommended).
Step 6: Bake uncovered for 45–50 minutes, or until the top turns golden and the custard is set. If the top browns too quickly, tent the dish with foil during the last 10–15 minutes.
Step 7: Allow to cool slightly before dusting with powdered sugar. Serve warm with fresh berries or whipped cream, if desired.

Tips & Variations

Use day-old croissants for the best texture, as they soak up the custard without becoming too soggy.
Try adding a sprinkle of cinnamon or a splash of orange zest to the custard for extra flavor.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your sweetness preference.
For a nutty twist, sprinkle chopped toasted nuts, such as pecans or almonds, on top before baking.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or until warmed through. This bake is best enjoyed fresh but can also be served cold.

How to Serve

The image shows a square-shaped pastry with many layers. The top layer is golden brown and flaky, with dark brown chocolate chips scattered unevenly on it. Below the top, there are thick swirls of yellow custard mixed with dark chocolate, creating a marbled effect. The pastry is sitting on a simple white plate, which rests on a white marbled surface. The texture looks soft and creamy inside with a slightly crispy crust around the edges. 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 work, but day-old croissants are preferred because they absorb the custard better and hold their shape without getting too mushy.

Can I prepare this the night before?

Yes, you can assemble the bake the night before and refrigerate it covered. Let it come to room temperature for about 15 minutes before baking, then follow the baking instructions.