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A warm and inviting Chocolate Croissant Breakfast Bake in a clear glass baking dish, generously topped with melted chocolate and chocolate chips.
Layla

Chocolate Croissant Breakfast Bake

Indulge in a decadent morning treat with this easy-to-assemble Chocolate Croissant Breakfast Bake, featuring flaky chocolate croissants soaked in a rich vanilla custard and baked to golden perfection. Perfect for a special brunch or a cozy weekend breakfast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: French-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large chocolate croissants about 15-18 oz total, day-old or slightly stale is fine
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch salt
  • 1/4 cup chocolate chips optional, for extra chocolatey goodness
  • 2 tbsp powdered sugar for dusting

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Cut each chocolate croissant into 1-inch thick slices. Arrange the croissant slices in a single layer in the prepared baking dish. If you're using extra chocolate chips, sprinkle them evenly over the croissants at this stage.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is well combined and smooth.
  4. Evenly pour the prepared custard mixture over the croissants in the baking dish, ensuring all pieces are well saturated. Gently press down on the croissants with a spatula to help them absorb the liquid. Let the bake sit for 5-10 minutes to allow the croissants to soak up the custard.
  5. Bake for 30-35 minutes, or until the top is golden brown and puffed, and a knife inserted into the center comes out mostly clean. The bake should be set and not jiggly.
  6. Remove the Chocolate Croissant Breakfast Bake from the oven and let it cool slightly for 5-10 minutes before serving. Just before serving, dust generously with powdered sugar for a beautiful finish.

Notes

For an overnight option, assemble the bake through step 4. Cover the baking dish tightly with plastic wrap and refrigerate overnight. In the morning, uncover and bake as directed, adding an extra 5-10 minutes to the baking time if starting from cold. Serve warm with fresh berries, a dollop of whipped cream, or a drizzle of maple syrup for an extra special touch.