Decadent Chocolate Croissant Breakfast Bake Recipe

Introduction

This decadent chocolate croissant breakfast bake is a delightful twist on a classic bread pudding. Using day-old croissants and rich chocolate chips, it creates a warm, custardy dish perfect for leisurely weekend mornings or special occasions.

Ingredients

• 5 large croissants (preferably day-old), cut into 1-inch pieces
• 1 cup semi-sweet chocolate chips
• 2 cups whole milk
• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Optional for topping: powdered sugar, for dusting
• Optional for serving: fresh berries or whipped cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: Place the croissant pieces evenly in the prepared baking dish. Sprinkle the chocolate chips over and between the croissant layers.
3. Step 3: In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until fully combined.
4. Step 4: Pour the custard mixture evenly over the croissants. Gently press down with a spatula to help the croissants soak up the custard.
5. Step 5: (Optional) Allow the mixture to sit for 10–15 minutes so the croissants absorb the custard thoroughly.
6. Step 6: Bake uncovered for 45–50 minutes, or until the top is golden and the custard is set. If the bake browns too quickly, tent with foil during the last 10–15 minutes.
7. Step 7: Let the bake cool slightly before dusting with powdered sugar. Serve warm with fresh berries or whipped cream if desired.

Tips & Variations

• Use day-old croissants for the best texture, as they soak up the custard without becoming too soggy.
• Swap semi-sweet chocolate chips for dark or milk chocolate chips depending on your preference.
• Add a pinch of cinnamon or orange zest to the custard for a flavor twist.
• For a nutty crunch, sprinkle chopped toasted almonds or pecans over the top before baking.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 20-30 seconds until warm. This bake is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of croissants?

Yes, day-old brioche or challah work well as substitutes, but croissants provide a uniquely flaky, tender texture that makes this recipe special.

Can I prepare this dish the night before?

Absolutely! Assemble the bake in the dish, cover, and refrigerate overnight. Bake it directly from the fridge, adding a few extra minutes to the baking time if needed.

Decadent Chocolate Croissant Breakfast Bake Recipe

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★★★★★

4.9 from 52 reviews

A luscious and comforting breakfast bake featuring buttery croissants soaked in a rich chocolate custard. This decadent dish combines the flaky texture of day-old croissants with melty semi-sweet chocolate chips, all baked to golden perfection. Ideal for a cozy brunch or special morning treat, it’s easy to prepare yet impressively indulgent.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Breakfast Bake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 large croissants (preferably day-old), cut into 1-inch pieces
• 1 cup semi-sweet chocolate chips
• 2 cups whole milk
• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Optional Toppings

• Powdered sugar, for dusting
• Fresh berries, for serving
• Whipped cream, for serving

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Layer Croissants and Chocolate: Evenly spread the 1-inch croissant pieces in the prepared baking dish. Sprinkle the semi-sweet chocolate chips over and between the layers to ensure every bite has melty chocolate.
3. Make Custard: In a large mixing bowl, whisk together 2 cups whole milk, 4 large eggs, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until the mixture is smooth and fully combined.
4. Soak the Croissants: Pour the custard mixture evenly over the croissants in the baking dish. Use a spatula to gently press down the croissants so they absorb the custard thoroughly.
5. Let Sit (Optional): Allow the custard-soaked croissants to rest for 10–15 minutes. This resting period helps the bread pieces soak up more custard, enhancing the creamy texture.
6. Bake: Place the dish in the preheated oven and bake uncovered for 45–50 minutes until the top is golden brown and the custard is fully set. If the top browns too quickly, tent with aluminum foil during the last 10–15 minutes of baking.
7. Serve: Remove from the oven and let the bake cool slightly. Dust the top with powdered sugar if desired. Serve warm, accompanied by fresh berries or whipped cream for an extra touch of indulgence.

Notes

• Day-old croissants work best because they soak up the custard without becoming too mushy.
• Use whole milk for the richest custard; you can substitute 2% milk but the texture will be lighter.
• The optional resting step improves custard absorption but you can bake immediately if short on time.
• Covering with foil toward the end of baking prevents over-browning while the custard sets completely.
• For added flavor, consider sprinkling a pinch of cinnamon or nutmeg into the custard mixture.

Keywords: chocolate croissant bake, breakfast bake, custard bake, chocolate breakfast casserole, croissant casserole