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Chocolate Croissant Breakfast Bake

A flaky, buttery croissant breakfast bake loaded with rich chocolate chunks and a soft custard base—perfect for a cozy morning treat or brunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 People
Course: Breakfast, Brunch, Dessert
Cuisine: American, French-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • - 6 croissants preferably 1–2 days old, torn into large chunks
  • - 1 1/2 cups whole milk
  • - 1/2 cup heavy cream
  • - 4 large eggs
  • - 1/3 cup granulated sugar
  • - 1 tbsp vanilla extract
  • - 1/4 tsp salt
  • - 1 cup semi-sweet chocolate chunks or chopped chocolate bar
  • - Powdered sugar for serving, optional

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish (about 8x8 inch or similar).
  2. Place the torn croissants into the baking dish and sprinkle the chocolate chunks evenly on top.
  3. In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and salt until smooth.
  4. Pour the custard mixture evenly over the croissants, pressing lightly to ensure all pieces are coated.
  5. Let the dish sit for 10–15 minutes so the croissants absorb the custard.
  6. Bake for 30–35 minutes, or until the top is golden and the center is set.
  7. Remove from the oven and cool slightly. Dust with powdered sugar before serving if desired.

Notes

You can refrigerate the unbaked dish overnight and bake it the next morning.
Add a handful of chopped nuts like pecans or hazelnuts for crunch.
Serve with whipped cream, berries, or a drizzle of maple syrup for an extra indulgent breakfast.