Name: Decadent Chocolate Croissant Breakfast Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French-inspired
Ingredients: 5–6 large croissants, preferably day-old, cut into large chunks; 1 cup semi-sweet or dark chocolate chips (or chopped chocolate); 4 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/2 cup granulated sugar; 1 tablespoon vanilla extract; 1/2 teaspoon cinnamon (optional); Pinch of salt; Powdered sugar, for serving (optional)

Why You’ll Love This Recipe

I love how this recipe turns a few simple ingredients into something truly luxurious. It’s easy to prep ahead, makes the kitchen smell like a bakery, and feels like a treat without requiring a ton of effort. Whether I’m hosting brunch or just want something cozy for the weekend, this bake always impresses.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Croissants (day-old or fresh)
Semi-sweet or dark chocolate chips or chunks
Eggs
Whole milk or half-and-half
Heavy cream
Sugar
Vanilla extract
Salt
Powdered sugar (for topping)
Optional: sliced almonds or berries for garnish

directions

I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
I slice or tear the croissants into large chunks and layer them in the dish.
I scatter chocolate chips or chopped chocolate evenly over the croissants.
In a separate bowl, I whisk together eggs, milk, cream, sugar, vanilla, and a pinch of salt.
I pour the custard over the croissants, making sure everything gets soaked.
I press down gently to help the croissants absorb the mixture.
I let the dish rest for 10–15 minutes to soak, or I refrigerate it overnight if prepping ahead.
I bake uncovered for 35–40 minutes, until puffed and golden.
I let it cool slightly, then dust with powdered sugar and serve warm.

Servings and timing

This recipe makes 6–8 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes (or overnight if prepping ahead)

Variations

Sometimes I add sliced bananas or raspberries between the layers for a fruity twist. I’ve also used flavored croissants like almond or chocolate-filled for even more richness. For a nutty crunch, I sprinkle sliced almonds or chopped hazelnuts on top before baking.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave for about 30 seconds or reheat the whole dish in a 300°F oven until warmed through. It also freezes well—after baking, I wrap and freeze, then thaw and reheat as needed.

FAQs

Can I use store-bought croissants?

Yes, I use bakery or store-bought croissants—day-old ones work best because they absorb more custard.

What kind of chocolate is best?

I prefer semi-sweet or dark chocolate chunks, but milk chocolate works if I want a sweeter version.

Can I make this ahead of time?

Absolutely. I often assemble it the night before and refrigerate. In the morning, I just bake it fresh.

How do I keep it from getting soggy?

I use slightly stale croissants and don’t over-soak. Letting the custard absorb for 15 minutes before baking helps too.

Can I serve this cold?

I’ve served it chilled like a dessert pudding, but I prefer it warm when the chocolate is melty and the croissants are soft and crisp.

Conclusion

Decadent Chocolate Croissant Breakfast Bake is one of my favorite ways to start the day with something special. It’s buttery, chocolatey, and full of comfort, yet simple enough to make anytime. Whether I’m planning brunch or just treating myself, this dish always feels like a luxurious, homemade indulgence.