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Whenever we've got extra time on the weekend, I love making this breakfast bake with chocolate croissants. It's a cozy mix of buttery croissants and melted chocolate soaked in creamy custard, baked till it’s golden and super comforting for everyone to enjoy.
I whipped this up the first time after craving croissants following a rough week. It turned our chill Sunday brunch into something memorable and quickly became a favorite tradition.
Ingredients
- 6 big butter croissants: a day or two old works best to soak up the custard better
- 1 and a half cups of semi-sweet chocolate chips: good quality chocolate that melts smoothly makes a big difference
- 4 large eggs: they hold the custard together and add richness
- 1 and a half cups whole milk: gives the custard nice creaminess
- Half a cup heavy cream: keeps the custard silky but you can lighten it if you want
- Half a cup granulated sugar: balances the chocolate’s bitterness and adds flavor depth
- 1 tablespoon pure vanilla extract: use real vanilla for the best aroma and taste
- 1 teaspoon ground cinnamon (optional): brings a gentle spice and extra flavor
- Quarter teaspoon salt: helps bring out the sweet notes
- Powdered sugar to dust: for a pretty, final touch
- Fresh berries to serve: add color and a fresh pop to the dish
How To Make It
- Get the Oven Ready
- Turn your oven to 350°F (or 175°C). Grease a 9x13 inch pan well so nothing sticks and cleanup is easier.
- Arrange Croissants and Chocolate
- Tear croissants into bite-size chunks so they soak up the custard well. Spread half of them across the dish. Sprinkle half the chocolate chips over the croissants. Do the same with the rest making sure chocolate is spread out evenly.
- Mix the Custard
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon if you’re using it, and salt in a big bowl till smooth and combined. This custard is what soaks into the croissants and makes it rich and creamy.
- Pour & Let It Soak
- Pour the custard over the layers of croissants and chocolate. Press down lightly with a spatula to help soak it in. Let it sit at room temp for 20-30 minutes before baking. If you want, chill it overnight for deeper flavor and better soaking.
- Bake Till Golden
- Put the dish uncovered in the oven. Bake for 35-40 minutes until the top is puffed and nicely golden. If it’s browning too fast, cover loosely with foil to avoid burning but still cook through.
- Cool & Serve
- Take it out and let it rest for 10 minutes before cutting. Dust powdered sugar on top for a nice look. Serve warm with fresh berries to add brightness and cut through richness. It tastes best that way.
I love the way cinnamon and vanilla fill the kitchen while it’s baking. It always brings back memories of sitting around the table on slow mornings sharing laughs and stories, waiting on that first warm bite.
Storing Leftovers
Keep any leftovers sealed tight in the fridge for up to three days. Warm them gently in the oven or microwave to keep custard creamy and croissants soft. Don’t heat too long or it might dry out.
Swapping Ingredients
You can switch butter croissants for brioche or another good croissant with a flaky buttery feel. Dark or milk chocolate chips work too if you want to tweak sweetness. For a dairy-free twist, swap heavy cream for rich full-fat coconut milk.
Serving Suggestions
Top with fresh berries or sliced fruit for a fresh touch. A drizzle of maple syrup or some whipped cream really kicks it up a notch. Pair it with coffee or hot chocolate for a cozy brunch vibe.
This is the perfect weekend treat that feels indulgent but also super cozy. Enjoy the warm gooey layers and the amazing smells that fill your home while it cooks.
Frequently Asked Cooking Questions
- → Can I use croissants that aren’t fresh?
Definitely! Croissants a day old soak up the custard better and keep from getting too mushy, so they work great.
- → How long do the croissants need to soak before baking?
Give them 20-30 minutes at room temp or pop them in the fridge overnight so they soak up all that custard goodness.
- → Can I swap out the type of chocolate?
Semi-sweet chips are perfect balance, but feel free to go with dark or milk chocolate based on what you like.
- → Should I cover the dish while it’s baking?
It's nicer uncovered for a crispy golden top. Cover it with foil only if it's browning too fast up there.
- → What's the best way to serve it?
Let it rest for 10 minutes after baking, then add powdered sugar and fresh berries on top for a tasty finish.