Chocolate Croissant Breakfast Bake – Easy, Decadent & Perfect for Brunch
This Chocolate Croissant Breakfast Bake is the ultimate indulgent brunch treat! Buttery croissants layered with rich chocolate and baked in a creamy custard until golden and gooey. It’s easy to prep, perfect for holidays or weekend mornings, and guaranteed to impress guests. Serve warm with a dusting of powdered sugar or a drizzle of chocolate sauce for extra decadence!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Oven
Ingredients
Main Ingredients:
- 4–6 medium croissants (slightly stale preferred)
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 4 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- 4 oz cream cheese, softened (optional for richness)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Optional: ½ tsp espresso powder or 1 tsp orange zest
Toppings (optional):
- Powdered sugar
- Cocoa powder
- Fresh berries or whipped cream
Instructions
- Prepare Croissants: Tear croissants into chunks or slice lengthwise. Layer half in a greased baking dish.
- Add Chocolate: Sprinkle chocolate evenly over croissants. Add remaining croissants on top.
- Make Custard: Whisk eggs, milk, cream, softened cream cheese, sugar, vanilla, and optional flavorings until smooth.
- Assemble: Pour custard over croissants. Press gently to soak. Let rest for 15–30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake uncovered for 35–40 minutes until golden and set.
- Cool and Serve: Let cool 10–15 minutes before slicing. Garnish with powdered sugar or berries.
Notes
- Use slightly stale croissants for best texture.
- Avoid crescent rolls—they lack the flakiness needed.
- Cream cheese adds richness but can be omitted.
- Assemble the night before and refrigerate for easy morning baking.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in oven or microwave; freeze baked portions for up to 1 month.
- Try variations like Nutella swirl, almond croissant twist, or white chocolate raspberry.