Name: Chocolate Croissant Breakfast Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 4 large croissants (preferably day-old), torn into pieces; 1 cup chocolate chips or chopped chocolate; 4 large eggs; 1 cup milk (dairy or non-dairy); 1/2 cup heavy cream or coconut cream; 1/3 cup maple syrup or sugar; 1 tsp vanilla extract; Pinch of salt

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Flaky croissants, rich chocolate, and a creamy custard base come together in this irresistibly easy Chocolate Croissant Breakfast Bake. I love how indulgent it feels with barely any prep work involved—perfect for holiday mornings, lazy weekends, or when I want to treat myself without a fuss. This is one of those recipes that feels fancy but is deceptively simple.

Chocolate Croissant Breakfast Bake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large croissants (preferably day-old), torn into pieces

1 cup chocolate chips or chopped chocolate

4 large eggs

1 cup milk (dairy or non-dairy)

½ cup heavy cream or coconut cream

⅓ cup maple syrup or sugar

1 teaspoon vanilla extract

Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing an 8x8-inch baking dish.

I tear the croissants into bite-sized pieces and spread them out evenly in the dish, then sprinkle the chocolate over the top.

In a separate bowl, I whisk the eggs, milk, cream, maple syrup, vanilla extract, and salt until fully combined.

I pour the custard mixture over the croissants and chocolate, pressing down gently so everything is well-soaked.

I let it sit for 10 minutes so the bread absorbs the custard. (Sometimes I prep it the night before and refrigerate it overnight.)

I bake it uncovered for 30–35 minutes, until it’s golden on top and set in the center.

I let it cool for about 5 minutes before serving. Optional: I sometimes dust it with powdered sugar or drizzle a little melted chocolate on top.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: Approximately 320 kcal per serving

Variations

I like how adaptable this recipe is. Sometimes I add sliced bananas or raspberries before baking to switch up the flavor. For a nuttier version, I’ve sprinkled chopped hazelnuts or almonds on top. If I want an extra deep chocolate flavor, I mix in a bit of cocoa powder into the custard or use dark chocolate chunks instead of chips. And for a boozy brunch twist, I’ve added a splash of Irish cream or amaretto to the mix.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm individual portions in the microwave for 30–45 seconds. To crisp the top back up, I sometimes pop it in the oven at 325°F (160°C) for about 10 minutes. It also freezes well—just wrap it tightly and freeze for up to a month. I thaw it overnight in the fridge and reheat it as usual.

FAQs

How can I make this breakfast bake ahead of time?

I usually prepare everything the night before, cover it, and store it in the fridge overnight. In the morning, I bake it fresh—it actually turns out even better because the croissants absorb all the custard.

Can I use fresh croissants?

Yes, but I prefer using day-old croissants because they hold up better and absorb the custard more effectively without getting soggy.

What type of chocolate works best?

I often use semi-sweet chocolate chips, but dark or milk chocolate works too. Chopped chocolate bars also melt beautifully and give larger gooey pockets.

Is there a dairy-free version?

Absolutely. I’ve made it with almond milk and coconut cream, and it still tastes rich and delicious. Just make sure the chocolate is dairy-free if needed.

Can I double the recipe?

Yes, I double everything and use a 9x13-inch baking dish. I just add about 5–10 minutes to the baking time and keep an eye on the center to make sure it’s set.

Conclusion

This Chocolate Croissant Breakfast Bake is one of my favorite ways to start a slow morning. It looks and tastes impressive, yet it’s so easy to put together. Whether I’m serving a crowd or just treating myself, this recipe never disappoints. It’s cozy, chocolatey, and absolutely worth waking up for.

Recipe:

Chocolate Croissant Breakfast Bake

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This Chocolate Croissant Breakfast Bake combines flaky croissants, melty chocolate, and a rich custard in an easy, indulgent dish perfect for holiday mornings or weekend brunches. It feels fancy but comes together with minimal effort.