Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake is a warm, custardy, bakery-style dish layered with buttery croissants and rich chocolate. Baked to golden perfection and dusted with powdered sugar, it’s the kind of breakfast that feels like a dessert—but one I never feel guilty enjoying first thing in the morning.

Why You’ll Love This Recipe

I love how this bake turns store-bought croissants into something totally indulgent with just a few extra ingredients. It’s soft and custardy in the center, crisp on top, and packed with melted chocolate in every bite. Whether I’m hosting brunch or just want to make a cozy weekend breakfast, this recipe is easy, delicious, and always a hit with anyone I share it with.

ingredients

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

• Day-old croissants, torn into chunks

• Eggs

• Whole milk or half-and-half

• Heavy cream (optional for extra richness)

• Granulated sugar

• Vanilla extract

• Semi-sweet or dark chocolate chips/chunks

• Butter (optional, for greasing)

• Powdered sugar (for serving)

directions

1. I preheat my oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish.

2. I tear the croissants into large bite-sized pieces and spread them evenly in the dish.

3. I sprinkle chocolate chips or chunks between the layers of croissant pieces.

4. In a large bowl, I whisk together eggs, milk, cream (if using), sugar, and vanilla extract until smooth.

5. I pour the custard evenly over the croissants, gently pressing the top pieces down so they soak up the liquid.

6. I let it sit for 10–15 minutes to absorb, or longer in the fridge if making ahead.

7. I bake uncovered for 30–40 minutes, until the top is golden brown and the custard is set in the center.

8. I let it cool slightly before dusting with powdered sugar and serving warm.

Servings and timing

This recipe makes about 8 servings. It takes around 15 minutes to prepare and 35–40 minutes to bake. I usually allow a few extra minutes to cool before serving.

Variations

Sometimes I add a handful of raspberries or sliced strawberries between the layers for a fruity twist. I’ve also made it with white chocolate or Nutella instead of chocolate chips. For a holiday touch, I add a splash of orange liqueur or zest to the custard. And if I want a richer, more dessert-like version, I use all cream in place of milk.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm slices in the microwave or oven at 300°F until heated through. The texture holds up well, and it’s just as delicious the next day.

FAQs

Can I use fresh croissants?

Yes, but I prefer day-old croissants because they soak up the custard better without getting too mushy.

Can I make this the night before?

Absolutely. I assemble it, cover, and refrigerate overnight, then bake in the morning. It’s a perfect make-ahead breakfast.

What kind of chocolate works best?

I like using semi-sweet or dark chocolate for a nice balance, but milk chocolate or chopped chocolate bars also work great.

Can I freeze this breakfast bake?

Yes, I’ve frozen fully baked portions. I wrap them tightly and reheat in the oven or microwave when I’m ready to enjoy.

How do I keep it from getting soggy?

I avoid over-soaking the croissants and make sure to bake until the center is fully set. Using slightly stale croissants helps, too.

Conclusion

Chocolate Croissant Breakfast Bake is everything I love in a morning treat—rich, easy, and incredibly comforting. It’s an effortless way to turn simple ingredients into something special. Whether I’m feeding a crowd or just treating myself, this recipe never fails to deliver bakery-level flavor in every bite.