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Chocolate Croissant Breakfast Bake

A decadent and easy brunch recipe combining flaky, buttery croissants, a rich vanilla egg custard, and gooey melted chocolate chips. Perfect for weekend mornings or holidays!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, French Inspired
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Pastry & Chocolate
  • 6 large Croissants stale/day-old, cut in half horizontally
  • 1.5 cups Semi-sweet chocolate chips and chunks divided
Custard Base
  • 4 large Eggs room temperature
  • 1 cup Whole milk room temperature
  • 0.5 cup Heavy cream room temperature
  • 0.33 cup Granulated sugar
  • 2 teaspoons Vanilla extract
  • 0.25 teaspoon Salt

Equipment

  • 9x9 Inch Baking Dish
  • Large mixing bowl
  • Whisk

Method
 

  1. Grease a 9x9-inch baking dish. Arrange the bottom halves of the sliced croissants in an even layer in the dish.
  2. Sprinkle half of the chocolate chips and chunks evenly over the croissant bottoms. Cover with the top halves of the croissants.
  3. In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, and salt until smooth.
  4. Pour the custard mixture evenly over the croissants. Press down gently on the pastries so they absorb the liquid. Let sit at room temperature for 30 minutes (or refrigerate overnight).
  5. Preheat oven to 350°F (175°C). Sprinkle the remaining chocolate chips and chunks over the top of the soaked croissants.
  6. Bake for 40-45 minutes until the custard is set in the center and the tops of the croissants are golden brown. (Tent with foil after 25 minutes if browning too quickly).
  7. Let cool for 10 minutes before slicing and serving warm.

Notes

Make Ahead: Assemble the dish up to the baking step, cover tightly, and refrigerate overnight. Add the final layer of chocolate just before baking the next morning.