Name: Decadent Chocolate Croissant Breakfast Bake Recipe
Prep time: 15 min
Cook time: PT-489653H36M19S
Total time: 1 h 10 min
Cuisine: French-American
Ingredients: 5 large croissants (preferably day-old), cut into 1-inch pieces; 1 cup semi-sweet chocolate chips; 2 cups whole milk; 4 large eggs; ½ cup granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; Powdered sugar, for dusting; Fresh berries or whipped cream, for serving

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Introduction

This Decadent Chocolate Croissant Breakfast Bake is a delightful way to start your day with layers of buttery croissants and melty chocolate. Perfect for a weekend brunch or special occasion, it combines a rich custard soak with a golden, satisfying finish.

A round pastry placed on a white plate with a soft, white marbled background. The pastry has multiple flaky golden layers forming the outer ring, each layer showing a light, crispy texture. Inside, there is a thick creamy yellow layer filling the middle. Underneath the creamy layer, dark chocolate pieces appear, creating a rough and dense layer along the base. On top of the pastry, there are scattered large melted chocolate drops and chunks, adding a rich dark brown color and glossy texture to the top surface. A woman's hand holds the plate slightly from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large croissants (preferably day-old), cut into 1-inch pieces
1 cup semi-sweet chocolate chips
2 cups whole milk
4 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Optional for topping: powdered sugar, for dusting
Optional for serving: fresh berries or whipped cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Place the croissant pieces evenly in the prepared baking dish. Sprinkle the chocolate chips over and between the croissant layers.
Step 3: In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until fully combined.
Step 4: Pour the custard mixture evenly over the croissants in the dish. Use a spatula to gently press down and help the croissants soak up the custard.
Step 5: (Optional) Let the mixture sit for 10–15 minutes to allow the croissants to absorb the custard fully.
Step 6: Bake uncovered for 45–50 minutes, or until the top is golden brown and the custard is set. If the top browns too quickly, tent with foil during the last 10–15 minutes of baking.
Step 7: Remove from the oven and let cool slightly. Dust with powdered sugar and serve warm with fresh berries or whipped cream if desired.

Tips & Variations

Use day-old croissants to prevent the bake from becoming too soggy and to better absorb the custard.
Swap semi-sweet chocolate chips for dark or white chocolate for a different flavor profile.
Add a handful of chopped nuts like almonds or pecans for extra texture.
For a boozy twist, add a tablespoon of coffee liqueur or rum to the custard mixture.
If preferred, use half-and-half instead of whole milk for a richer custard.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave for about 30 seconds, or warm in a preheated oven at 325°F (160°C) for 10 minutes to retain crisp edges. This bake is best enjoyed fresh but still delicious when reheated.

How to Serve

A thick square pastry with multiple layers is shown on a white plate with a white marbled background. The bottom layer is a dark, crumbly crust, above which is a slightly gooey, dark chocolate layer with visible melted chunks. The middle pastry layers are light golden brown and flaky, with a soft texture. The top is a golden brown, shiny baked puff pastry layer, studded with large chunks and small chips of dark chocolate scattered generously across the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old?

Yes, but day-old croissants work better as they absorb the custard without becoming overly mushy. Fresh croissants may result in a softer, less structured bake.

Can this recipe be made ahead of time?

Absolutely. You can assemble the bake the night before, cover it tightly, and refrigerate. Let it sit at room temperature for 15 minutes before baking, then proceed as directed.