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A golden flaky croissant on a speckled ceramic plate, loaded with melted chocolate filling oozing from the center and topped with chocolate chips, on a linen cloth with a wooden board in the background.

Chocolate Croissant Breakfast Bake

Day-old croissants soaked in a vanilla egg custard with dark chocolate chunks and semi-sweet chocolate chips, baked until golden with caramelized edges and melted chocolate pockets throughout.
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Prep Time 15 minutes
Cook Time 40 minutes
Overnight Soak 8 hours
Total Time 55 minutes
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large croissants, day-old Slightly stale croissants absorb custard fully without going mushy
  • 3 large eggs The backbone of the custard that holds the bake together
  • 1.5 cups whole milk Use full-fat for the richest custard base
  • 0.5 cup heavy cream Adds richness and helps the custard set with a silky texture
  • 3 tablespoon granulated sugar Sweetens without overpowering the chocolate
  • 1 teaspoon vanilla extract Rounds out the custard flavor
  • 0.5 teaspoon ground cinnamon Adds subtle warmth to the custard
  • 1 cup semi-sweet chocolate chips, divided Half folded in, half scattered on top as shown in the image
  • 0.5 cup dark chocolate chunks Placed between croissant pieces for the interior pockets
  • 2 tablespoon unsalted butter, softened For greasing the baking dish generously

Equipment

  • 1 9x13 inch baking dish Standard size for 6 croissants and the full custard quantity
  • 1 Large mixing bowl For whisking the custard base
  • 1 Whisk For combining eggs, milk, cream, and seasonings
  • 1 Sharp knife and cutting board For cutting croissants into chunks
  • 1 Plastic wrap For covering the dish during overnight refrigeration
  • 1 Aluminum foil For tenting if top browns too quickly during baking

Method
 

  1. Preheat oven to 175°C and grease a 9x13 inch baking dish generously with softened butter to prevent sticking and help the base caramelize.
  2. Cut each day-old croissant into 3 or 4 large chunks keeping pieces big enough to show the flaky layers when the bake is sliced.
  3. Arrange croissant pieces in the greased dish in a slightly overlapping layer with some pieces cut-side up, then scatter dark chocolate chunks and half the chocolate chips between and around the pieces.
  4. Whisk eggs in a large bowl until pale and fully combined, then add milk, cream, sugar, vanilla, and cinnamon and whisk until the sugar dissolves completely.
  5. Pour the custard slowly and evenly over the croissant pieces so every part of the dish is covered and no dry patches remain.
  6. Press down gently on the croissant pieces with the back of a spoon so they make full contact with the custard below and begin absorbing it immediately.
  7. Scatter remaining chocolate chips evenly over the top, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight for the best result.
  8. Remove the dish from the refrigerator 20 minutes before baking to take the chill off, then bake uncovered on the middle rack for 35 to 40 minutes.
  9. Check at the 30-minute mark and tent loosely with foil if the chocolate chips on top look very dark before the center has set firmly.
  10. Remove from the oven when the top is deep golden brown and the center springs back slightly when pressed, then rest for 10 minutes before slicing into squares and serving warm.

Notes

Always use day-old croissants for the best absorption. Refrigerate overnight for the cleanest, firmest slice. Tent with foil at the 30-minute mark if the chocolate chips on top darken before the center is fully set.