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This rich chocolate croissant bake is an amazing treat for chill weekend brunches or whenever you want something special without a lot of effort. Flaky croissant bits soak in a smooth vanilla-sweetened custard while melted chocolate chunks give you little bursts of pure yum in every bite.
I first threw this together when I found some croissants a day old in the fridge. It quickly turned into a Sunday morning favorite when we want to just relax and enjoy breakfast as a family.
Ingredients
- Five croissants at least one day old: chopped into small pieces so they soak up the custard but stay nice and flaky
- Semi-sweet chocolate chips: pick good quality for rich flavor and smooth melting that’s just sweet enough
- Whole milk: adds creaminess to the custard mix but you can swap cream in if you want it richer
- Four large eggs: help the custard set perfectly and give it a silky smooth feel
- Granulated sugar: sweetens but doesn’t overpower the chocolate; just the right touch
- Vanilla extract: gives the bake a cozy, warm flavor. Pure vanilla tastes best
- A pinch of salt: brings out all the flavors, even in sweet dishes like this
- Powdered sugar for topping: sprinkles on a nice touch of sweetness and looks pretty
- Fresh berries or whipped cream for serving: add a fresh, light balance to the rich chocolate and custard
Steps
- Heat the Oven:
- Set your oven to 350°F (175°C) and lightly grease a 9 by 13-inch pan. This stops sticking and helps everything cook evenly.
- Spread Croissants and Chocolate:
- Lay out the chopped croissants in the pan. Then sprinkle plenty of chocolate chips between and over the pieces so the melted chocolate gets everywhere.
- Mix the Custard:
- In a big bowl, whisk together the milk, eggs, sugar, vanilla, and salt until smooth. This mix will soak those croissants with creamy sweetness.
- Pour and Press:
- Pour the custard over the croissants and chocolate. Use a spatula to press lightly so the custard soaks in well. This is key for that perfect custardy middle.
- Let it Sit:
- If you can, let it rest for 10 to 15 minutes. This helps the croissants soak in the custard without getting soggy.
- Bake Until Golden:
- Bake uncovered for 45 to 50 minutes or till the top’s golden and the custard’s set. If the surface gets too dark too fast, cover loosely with foil for the last 10 to 15 minutes so it doesn’t burn.
- Cool Then Enjoy:
- Let it cool a bit so the custard firms up. Dust with powdered sugar for a nice look. Serve warm with fresh berries or a scoop of whipped cream for a fresh contrast.
How to Store
How to Store
Swapping Ingredients
Serving Tips
Seasonal Ideas
This chocolate croissant bake is a cozy breakfast treat that feels fancy but is actually super easy to make.
Frequently Asked Cooking Questions
- → What type of croissants work best?
Older croissants are the best because they soak up the custard without turning soggy.
- → Can I use different chocolates?
Sure, you can try white or dark chocolate chips to change things up.
- → What can I substitute for whole milk?
You can swap in heavy cream for a richer, creamier custard.
- → How do I prevent the top from browning too fast?
Put foil over the bake for the last 10 to 15 minutes to keep it from getting too dark on top.
- → What are good serving options?
A handful of fresh berries or some whipped cream on the side goes really well and adds a fresh kick.