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Easy Chocolate Croissant Breakfast Bake

A decadent and effortless breakfast casserole made with store-bought croissants, rich chocolate, and a sweet custard, perfect for special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Croissant Base
  • 6 large plain croissants stale is fine, halved or torn
  • 1 cup chocolate chips or chopped dark chocolate for **gooey, viscous** melted chocolate
Custard Mixture
  • 4 large eggs
  • 1.5 cups heavy cream or half-and-half
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Garnish (Optional)
  • Pinch powdered sugar for dusting
  • Drizzle melted chocolate or chocolate sauce for extra **gooey** appeal

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Arrange croissants and chocolate: Halve the croissants lengthwise or tear them into large pieces. Arrange the bottom halves in a single layer in the prepared baking dish. Sprinkle half of the chocolate chips evenly over the croissants. Place the top halves of the croissants over the chocolate, then sprinkle with the remaining chocolate chips.
  3. Make the custard: In a large bowl, whisk together the eggs, heavy cream, sugar, vanilla extract, and salt until well combined and the sugar has dissolved. The custard should be a **heavy, viscous liquid** that pours easily.
  4. Soak: Pour the custard mixture evenly over the croissants, ensuring all pieces are thoroughly soaked. Gently press down on the croissants to help them absorb the liquid. Let sit for 5-10 minutes to allow the croissants to fully soak up the **viscous custard**.
  5. Bake: Bake for 30-35 minutes, or until the top is golden brown and puffy, and the custard is set (a knife inserted into the center should come out mostly clean). The chocolate will be gloriously **melted and gooey**.
  6. Cool and Serve: Let the breakfast bake cool for 5-10 minutes before serving. This allows the **gooey chocolate** and custard to set slightly. Dust with powdered sugar or drizzle with extra melted chocolate, for that irresistible **viscous** appeal, if desired. Serve warm.

Notes

Stale croissants actually work best for this recipe as they absorb the custard better without becoming soggy. For an extra rich flavor, you can substitute a portion of the heavy cream with full-fat milk or even a splash of coffee liqueur. To prepare ahead, assemble the bake (up to Step 4), cover, and refrigerate overnight. Bake in the morning as directed.