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A close-up view of the rich, custardy interior of the chocolate croissant breakfast bake, showing pools of melted chocolate.

Chocolate Croissant Bake: The Ultimate Indulgent Brunch Recipe

An incredibly decadent and easy-to-make Chocolate Croissant Bake. This recipe features buttery croissants and rich chocolate soaked in a creamy vanilla custard, baked to golden perfection. The perfect show-stopping dish for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large croissants preferably 1-2 days old, torn into 2-inch pieces
  • 1 cup semi-sweet chocolate chips or chopped chocolate about 6 ounces
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1.5 cups heavy cream
  • 1.5 cups whole milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp butter for greasing the dish
  • Powdered sugar for dusting (optional)

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Generously butter a 9x13 inch baking dish.
  2. Tear the croissants into large, bite-sized pieces and arrange them evenly in the prepared dish. Sprinkle the chopped chocolate over and between the croissant pieces.
  3. In a large bowl, whisk together the eggs and sugar until pale and slightly fluffy. Slowly whisk in the heavy cream, milk, vanilla extract, and salt until everything is well combined.
  4. Pour the custard mixture evenly over the croissants and chocolate. Gently press down on the croissants to ensure they are all saturated. Let it sit for at least 30 minutes, or cover and refrigerate overnight.
  5. Bake uncovered for 35-45 minutes, or until the custard is set and the top is golden brown. The center should have a slight wobble.
  6. Let the bake cool for 10 minutes before slicing. Dust with powdered sugar before serving, if desired.

Notes

For best results: Use day-old croissants as they absorb the custard better without becoming soggy.
Make-Ahead Tip: Assemble the entire dish the night before, cover, and refrigerate. Bake straight from the fridge in the morning, adding 5-10 minutes to the baking time.