Some mornings call for something special—the kind of cozy, bakery-style treat that makes everyone wander into the kitchen with sleepy smiles. This Chocolate Croissant Breakfast Bake is exactly that. Flaky croissants soak up a silky vanilla custard, then puff and crisp in the oven, creating layers that are both tender and delightfully golden. Pockets of melty chocolate peek through each slice, making it feel like a cross between a chocolate croissant and a classic French toast casserole—easy, decadent, and absolutely brunch-worthy. This is one to pin and keep at the ready for holidays, weekend gatherings, or whenever you want a sweet breakfast casserole that feels effortless yet luxurious.
Why You’ll Love It
- Bakery flavor, zero fuss: Store-bought croissants transform into a luscious, custardy bake—no pastry skills required.
- Make-ahead friendly: Assemble the night before for a stress-free brunch casserole that bakes while you set the table.
- Kid-approved & crowd-pleasing: Melty chocolate and buttery layers make this an instant hit at brunch parties.
- Flexible & forgiving: Works with day-old croissants, chocolate chunks, or chips—use what you have.
- Perfect for sharing: Serve warm squares dusted with powdered sugar for a photo-ready brunch centerpiece.
- Great for breakfast-for-dinner: Pair with fresh fruit or scrambled eggs for a balanced, cozy meal.
Time Needed
- Prep Time: 10 minutes
- Bake Time: 45–50 minutes
- Total Time: 55–60 minutes
- Servings: 8 generous squares
Ingredients
- 5 large croissants (preferably day-old), cut into 1-inch pieces
- 2 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 cup semi-sweet chocolate chips or chopped chocolate
- Optional for serving: powdered sugar, fresh berries, or whipped cream
Step-by-Step Instructions
- Preheat & Prep Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so the custard doesn’t stick and the edges bake up beautifully crisp.
- Layer the Croissants Scatter croissant pieces into the dish, letting some pieces overlap for lofty, flaky layers. Sprinkle the chocolate over the top, nudging a few chips between the croissants so every bite is melty.
- Whisk the Custard In a large bowl, whisk together milk, eggs, sugar, vanilla, and salt until smooth and silky. The mixture should look pale and slightly foamy.
- Soak & Rest Pour the custard evenly over the croissants. Gently press down with a spatula to help them absorb the liquid. Let the bake rest for 10–15 minutes so the centers turn creamy instead of dry.
- Bake to Perfection Bake uncovered for 45–50 minutes, until the top is golden and the center is just set. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
- Finish & Serve Cool for 10 minutes to allow the custard to settle. Dust with powdered sugar, then slice into warm, indulgent squares. Add berries or a dollop of whipped cream for a fresh, balanced finish.
Variations to Try
- Mocha Morning: Whisk 1 tablespoon espresso powder into the custard for a café-style twist.
- Berry Bliss: Tuck fresh raspberries or sliced strawberries between layers for bright, juicy pops.
- Double Chocolate: Swap half the milk for chocolate milk for an extra-rich, cocoa-forward custard.
- Nutty Crunch: Sprinkle chopped almonds or pecans on top during the last 10 minutes of baking.
Tips from Chef Emma
- Use day-old croissants: Slightly dry pastries soak up custard without turning soggy—hello, custardy middle and crisp edges.
- Don’t skip the rest: That short soak is the secret to a luscious interior.
- Choose good chocolate: Semi-sweet chips or chopped bars melt smoothly and taste luxurious.
- Make-ahead magic: Assemble at night, bake in the morning. Brunch hero status unlocked.
- Tent if needed: Foil keeps the top from over-browning while the center sets.
Nutrition Info per Serving
- Serving Size: 1 square (1/8 of pan)
- Calories: 420
- Carbohydrates: 45g
- Sugars: 24g
- Fat: 24g
- Protein: 9g
- Sodium: 280mg
Frequently Asked Questions
- Can I assemble this chocolate croissant breakfast bake the night before?
Yes—cover and refrigerate overnight. Set it on the counter while the oven preheats, then bake as directed for an easy, make-ahead brunch casserole. - Do I have to use whole milk?
Whole milk gives the creamiest texture, but 2% works in a pinch. For dairy-free, use almond or oat milk and dairy-free chocolate. - What if my croissants are very fresh?
Toast chunks on a sheet pan at 325°F for 8–10 minutes to dry them slightly before assembling. - How do I store and reheat leftovers?
Refrigerate up to 3 days. Reheat individual slices in the microwave for 30–45 seconds or warm in a 325°F oven for 10–15 minutes. - Can I use mini croissants or croissant rolls?
Absolutely. Use enough to fill the dish and watch the bake time—smaller pieces may cook a bit faster.
Final Thoughts
This Chocolate Croissant Breakfast Bake is brunch comfort at its best—buttery, custardy, and beautifully chocolate-studded. It looks impressive, tastes luxurious, and couldn’t be easier to pull together. Whether you’re hosting a brunch party or treating your family to a cozy weekend breakfast, this is a recipe you’ll come back to again and again. Save this recipe to your baking or brunch board so it’s ready the next time you’re craving something sweet and shareable!
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Chocolate Croissant Breakfast Bake – Buttery, Custardy & Melt-in-Your-Mouth Indulgence
- Total Time: 55–60 minutes
- Yield: 8 servings 1x
Description
Flaky croissants soak up a silky vanilla custard, then bake until golden and tender with melty chocolate in every bite. This bakery-style chocolate croissant breakfast bake is make-ahead friendly, brunch-ready, and irresistibly decadent.
Ingredients
- 5 large croissants (preferably day-old), cut into 1-inch pieces
- 2 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 cup semi-sweet chocolate chips or chopped chocolate
- Optional for serving: powdered sugar, fresh berries, or whipped cream
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the Croissants: Add croissant pieces to dish and sprinkle chocolate over the top, tucking some between layers.
- Whisk the Custard: In a large bowl, whisk milk, eggs, sugar, vanilla, and salt until smooth.
- Soak & Rest: Pour custard over croissants; gently press down. Let rest 10–15 minutes.
- Bake: Bake 45–50 minutes until the top is golden and the center is just set; tent with foil if browning too quickly.
- Finish & Serve: Cool 10 minutes. Dust with powdered sugar and serve warm with berries or whipped cream.
Notes
Use day-old croissants for best texture. Assemble the night before for easy entertaining. Reheat slices in a 325°F oven for 10–15 minutes or microwave 30–45 seconds.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 pan)
- Calories: 420
- Sugar: 24g
- Sodium: 280mg
- Fat: 24g
- Carbohydrates: 45g
- Protein: 9g
Keywords: chocolate croissant breakfast bake, brunch casserole, French toast casserole, make-ahead breakfast, sweet breakfast casserole