Introduction

This Chocolate Croissant Breakfast Bake is a decadent and easy way to start your day with layers of flaky pastry and melted chocolate. Using day-old croissants ensures perfect texture as they soak up a rich custard mixture. It’s a delightful treat that feels indulgent yet is simple to prepare.

A close-up of a flaky, golden-brown pastry with a shiny, caramelized top layer that is drizzled with thick, dark chocolate sauce. Inside, the pastry reveals two main layers: a rich mix of melted chocolate chunks and crunchy nut pieces on the upper middle, and a creamy white filling beneath it. The bottom layer shows the light, airy texture of the pastry dough. Chocolate sauce slightly drips onto the white plate beneath, and a gold fork is seen in the background resting on the plate. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large croissants, preferably day-old
1 cup semi-sweet chocolate chips
4 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar, for dusting (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Slice the croissants into thick pieces and layer half of them in the prepared baking dish.
Step 3: Sprinkle half of the chocolate chips over the croissant pieces. Add the remaining croissants and top with the rest of the chocolate chips.
Step 4: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until well combined.
Step 5: Pour the custard mixture evenly over the croissants and chocolate. Gently press down to ensure the croissants soak up the liquid.
Step 6: Bake for 35 minutes, or until the custard is set and the top is golden brown. Let cool slightly before dusting with powdered sugar if desired.

Tips & Variations

Use day-old croissants for the best texture as they absorb the custard without becoming too soggy.
Swap semi-sweet chocolate chips for white chocolate or dark chocolate to vary the flavor.
Add chopped nuts like almonds or pecans for a crunchy texture.
For a fruity twist, scatter fresh berries over the top before baking.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through. This bake tastes best fresh but can be gently reheated without drying out.

How to Serve

A close-up view of a square pastry with three main layers: the top layer is golden brown, glossy, and flaky with a shiny glaze and small bits sprinkled on top; the middle layer is a mix of crumbly nuts and chocolate pieces, showing a rough texture and dark brown color; the bottom layer is light flaky dough with a creamy white filling that looks soft and smooth; around the pastry, melted chocolate drips onto the white plate below, giving a rich and gooey look, all placed on a white marbled surface with a blurred fork and cup in the background; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, assemble the bake the night before, cover it tightly, and refrigerate overnight. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.

Can I use different types of bread instead of croissants?

While croissants give the best flaky, buttery texture, you can use brioche or challah as alternatives. Keep in mind the flavor and texture will be slightly different but still delicious.

Chocolate Croissant Breakfast Bake with Flaky Layers Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

This Chocolate Croissant Breakfast Bake is a decadent and flaky layered casserole featuring day-old croissants soaked in a rich custard mixed with semi-sweet chocolate chips. Baked to golden perfection, it makes for an indulgent yet easy-to-prepare morning treat, perfect for brunch or a special breakfast with its luscious chocolate pockets and creamy texture.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Croissant Layer

4 large croissants, preferably day-old
1 cup semi-sweet chocolate chips

Custard Mixture

4 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt

For Serving

Powdered sugar, for dusting (optional)

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking and ensure easy removal.
Layer Croissants: Slice each croissant into thick pieces. Arrange half of these pieces evenly in the bottom of the prepared baking dish to create the first layer.
Add Chocolate Chips and Second Croissant Layer: Sprinkle half of the semi-sweet chocolate chips evenly over the croissant layer. Then, layer the remaining croissant pieces on top, followed by the rest of the chocolate chips for a rich chocolate distribution throughout.
Mix Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined, ensuring the custard will soak evenly.
Pour Custard over Croissants: Pour the custard mixture evenly over the layered croissants and chocolate chips. Gently press down the croissants to help absorb the custard fully, but avoid squashing the pieces.
Bake: Place the baking dish in the preheated oven and bake for 35 minutes or until the custard is set and the top has turned a beautiful golden brown color.
Cool and Serve: Allow the bake to cool slightly after removing from the oven. Optionally, dust the top with powdered sugar before serving for a touch of sweetness and visual appeal.

Notes

Day-old croissants are recommended as they hold up better and absorb the custard without becoming soggy.
You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
For a dairy-free version, substitute milk and cream with plant-based alternatives like almond or oat milk.
Prepare the bake the night before and refrigerate before baking for a grab-and-go breakfast the next day.
Ensure the custard is fully set by inserting a toothpick or knife in the center; it should come out clean.

Keywords: chocolate croissant bake, chocolate breakfast casserole, baked croissant custard, easy breakfast bake, chocolate breakfast casserole recipe