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Chocolate Croissant Breakfast Bake

An indulgent, custard-soaked croissant casserole studded with melting chocolate chips. The perfect make-ahead breakfast or brunch dish that tastes like a warm chocolate croissant pudding.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, French Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 4-6 large croissants stale/day-old, cut into chunks
  • 1 cup semi-sweet chocolate chips plus extra for topping
Custard Base
  • 4 large eggs
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 0.33 cup granulated sugar
  • 2 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
Toppings
  • 1 tbsp powdered sugar for dusting
  • 2 tbsp maple syrup optional

Equipment

  • 9x9 Baking Dish
  • Mixing bowl
  • Whisk
  • Knife

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter or cooking spray.
  2. Cut the croissants into bite-sized chunks (approx 2 inches). Place half of them in the baking dish.
  3. Sprinkle half of the chocolate chips over the first layer of croissants. Top with the remaining croissant pieces and remaining chocolate chips.
  4. In a medium bowl, whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, and salt until smooth and combined.
  5. Pour the custard mixture evenly over the croissants. Press down gently with a spatula to help the bread absorb the liquid. Let sit for 10-15 minutes.
  6. Bake for 35-45 minutes, or until the top is golden brown and the custard is set (center should not be liquid). If browning too fast, cover loosely with foil after 30 minutes.
  7. Remove from oven and let cool for 10 minutes. Dust with powdered sugar and serve warm.

Notes

For an overnight version, cover the unbaked casserole and refrigerate overnight. Bake as directed in the morning, adding 5-10 minutes to the cook time.