Go Back

Chocolate Croissant Breakfast Bake

Chocolate croissant breakfast bake with a golden, custardy casserole and caramelized, glossy tops. Croissant pieces are soaked in chocolate custard and baked until puffed, with dark chocolate chunks melted throughout.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
rest 1 hour
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: French-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Croissants
  • 6 large croissants Torn into large pieces.
Chocolate
  • 1 cup dark chocolate chips or chopped chocolate Use some for scattering inside; reserve extra for serving.
Egg custard
  • 5 large eggs
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 3 tbsp sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 0.125 salt Pinch.
Serving
  • 0.25 powdered sugar Dust before serving.
  • 0.25 extra chocolate Scatter over the top before serving.

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Grease a 9x13 dish, then arrange the torn croissant pieces evenly across the bottom.
  2. Scatter the dark chocolate chips among the croissant pieces so they’re visible throughout the bake.
  3. Whisk the eggs, whole milk, heavy cream, sugar, cocoa powder, vanilla extract, and salt until smooth and fully combined.
  4. Pour the custard over the croissants and press gently to help the bread absorb the liquid.
  5. Rest the casserole for 1 hour at room temperature, or cover and refrigerate overnight so the custard soaks in before baking.
Bake
  1. Preheat the oven to 350°F, then bake until puffed and golden, about 35–40 minutes.
  2. Remove from the oven and let it cool for 5 minutes so the custard sets slightly.
Serve
  1. Dust with powdered sugar and scatter extra chocolate over the top, then serve warm.

Notes

Pro tip: press the croissant pieces after pouring custard—this helps every bite bake up creamy instead of dry. Refrigerate covered up to 2 days before baking; bake within 2 days. Freezing: no, best fresh after baking. Dietary swap: use lactose-free whole milk and lactose-free heavy cream for a similar custard texture.