Chocolate Croissant Breakfast Bake (Printable)

Buttery croissants baked with chocolate in a creamy vanilla custard for an elegant morning treat.

# What You’ll Need:

01 - 4 large all-butter croissants, preferably day-old, cut into large pieces

02 - 4.25 ounces semi-sweet chocolate, chopped or chocolate chips

03 - 4 large eggs

04 - 1.5 cups whole milk

05 - 0.5 cup heavy cream

06 - 0.5 cup granulated sugar

07 - 2 teaspoons pure vanilla extract

08 - Pinch of salt

09 - 1 tablespoon powdered sugar, for dusting

10 - Fresh berries, for serving

01 - Preheat oven to 350°F. Grease an 8×8 inch baking dish thoroughly with butter or nonstick cooking spray.

02 - Arrange croissant pieces evenly across the prepared dish. Distribute chopped chocolate uniformly over and between pastry layers.

03 - Whisk together eggs, milk, cream, sugar, vanilla extract, and salt in a mixing bowl until completely smooth and well incorporated.

04 - Pour custard mixture slowly and evenly over croissants. Gently press down pieces to ensure thorough absorption. Let stand for 10 minutes.

05 - Bake for 35–40 minutes until custard is fully set and surface achieves deep golden brown color.

06 - Allow dish to cool for 10 minutes. Dust generously with powdered sugar. Serve warm with fresh berries if desired.

01 -

Tastes like a chocolate croissant from a French bakery but serves a crowd without the fuss
The overnight option means you wake up to something incredible already waiting to happen

02 -

Overnight soaking transforms this completely—prepare it tonight, bake it tomorrow, and the texture becomes something extraordinary
Pressing the croissants into the custard before baking prevents dry spots, which I learned the hard way

03 -

If your croissants are fresh from the bakery, toast them lightly at 150°C for 10 minutes first to dry them out
A slightly smaller dish makes for taller, more impressive servings if you're feeding fewer people