Decadent Chocolate Croissant Breakfast Bake – A Luxurious Morning Delight
Wake up to pure indulgence with this Decadent Chocolate Croissant Breakfast Bake. Flaky, buttery croissants layered with rich chocolate and baked in a silky custard until golden and gooey—this dish is the perfect blend of elegance and comfort. Whether you're hosting brunch, celebrating a special occasion, or simply treating yourself, this easy-to-make bake delivers bakery-level bliss right from your oven. Serve warm with a dusting of powdered sugar or a drizzle of cream for the ultimate breakfast experience.
Equipment
- 9x13‑inch baking dish
- Mixing bowls
- Whisk
- Serrated knife (for croissants)
- Measuring cups & spoons
- Aluminum foil
Ingredients
- 6 large croissants (preferably day‑old)
- 1 ½ cups semi‑sweet or dark chocolate chunks (or chips)
- 4 large eggs
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- Pinch of salt
- Optional: fresh raspberries, sliced bananas, chopped hazelnuts
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease baking dish.
- Assemble: Slice croissants in half lengthwise. Layer half in dish, cut side up. Sprinkle with half the chocolate (and optional add‑ins). Repeat with remaining croissants and chocolate.
- Make Custard: In a bowl, whisk eggs, milk, cream, sugar, vanilla, and salt until smooth.
- Soak: Pour custard evenly over croissants. Gently press down to help absorb.
- Rest: Let sit 15 minutes (or cover and refrigerate overnight).
- Bake: Cover loosely with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more, until golden and set.
- Serve: Cool 10 minutes before slicing. Serve warm with whipped cream or fruit.
Notes
- Make‑Ahead: Assemble the night before for stress‑free mornings.
- Storage: Refrigerate leftovers up to 3 days.
- Reheating: Warm in oven at 325°F for best texture. Avoid microwaving to keep edges crisp.
- Variations: Swap chocolate for white/milk chocolate, add liqueur to custard, or go savory with cheese and herbs.
- Troubleshooting: If center is soggy, bake longer; if dry, reduce bake time slightly.