If you swung by my kitchen on a sleepy Saturday, you’d probably catch me tearing croissants into a casserole dish with chocolate smudges on my sleeves, humming off key, and telling the cat he cannot have a taste even though he thinks he’s people. This Decadent Chocolate Croissant Breakfast Bake happened by accident when I found a bag of day old croissants and a slightly scandalous amount of chocolate. I made it for my neighbor while we waited out a rainstorm; we ended up eating it straight from the pan, and honestly, no regrets.
Why you’ll love this, at least I hope you do
I make this when I want breakfast to feel fancy with nearly zero faff. My family goes wild for it because it tastes like a bakery and a hug had a brunch baby. There’s crackly tops, soft custardy middles, and warm pockets of chocolate that make you say oh yes, that’s the stuff. And when I’m running late, I can assemble it the night before. I used to be annoyed when the top browned too fast, then I realized a quick foil tent fixes it, duh. Also, the leftovers make amazing midnight snacks, but don’t tell anyone I said that.
What you’ll need in the bowl
- 6 large croissants, preferably a bit stale, about 10 to 12 ounces 280 to 340 g. If yours are fresh, toast them lightly to dry them out.
- 1 and ¾ cups whole milk 420 ml. Half and half works if you like it richer; almond milk is fine too, just a touch less creamy.
- 1 cup heavy cream 240 ml. Or skip and use more milk if that’s what you’ve got.
- 4 large eggs
- ⅓ cup granulated sugar about 65 g. I sometimes use light brown sugar, gives it a cozy vibe.
- 1 teaspoon vanilla extract. My grandmother always insisted on the fancy stuff, but honestly any decent vanilla works fine.
- 1 pinch fine sea salt
- 1 teaspoon orange zest optional. I love the little citrus whisper with chocolate.
- 1 to 1 and ½ cups chopped chocolate or chips 170 to 255 g. Dark is my go to; milk chocolate if you’re feeling sweet. Valrhona is swish, but store brand totally does the job.
- 2 tablespoons melted butter optional, for drizzling
- A handful of coarse sugar or turbinado optional, for sparkle
- Powdered sugar to finish
If you want to read up on custard texture and why it sometimes curdles, this explainer is brilliant: Serious Eats on custard science. And if measuring flour trips you up in other bakes, this is gold: King Arthur’s measuring guide. For chocolate nerding, I adore Bon Appetit’s tempering guide, even though we’re not tempering here.
Alright, let’s make it
- Heat the oven to 350 F 175 C. Grease a 9 by 13 inch baking dish. A deep dish is ideal so the custard has room to puff without drama.
- Tear the croissants into big, craggy pieces and drop them into the dish. Keep some top bits pointy so they crisp. Scatter in about two thirds of the chocolate as you go, tucking some pieces down where they’ll melt and hide.
- In a large bowl, whisk the milk, cream, eggs, sugar, vanilla, salt, and orange zest if using. Whisk until smooth and slightly frothy. This is where I usually sneak a taste, even though there are raw eggs and I immediately remember I shouldn’t.
- Pour the custard evenly over the croissants. Press down gently with your palms to help them soak it up. Let it sit for 10 to 15 minutes so the croissants drink, and yes, they do drink.
- Sprinkle the remaining chocolate on top, drizzle with melted butter if using, and shower with a little coarse sugar for sparkle. It’s going to look a bit messy and that’s perfect.
- Bake uncovered for 20 minutes, then check. If the top is already dark, tent loosely with foil and continue baking 10 to 15 minutes more, until the center looks just set and springs back lightly when you prod it. Don’t worry if it jiggles a touch in the very middle, it firms as it cools.
- Cool for 10 to 15 minutes. Dust with powdered sugar. On second thought, wait 5 if you’re impatient like me, just don’t burn your mouth. Serve warm and try not to fight over the corner pieces.
Notes form my kitchen
- Croissant dryness really affects bake time. Very fresh ones can make the center extra custardy. I like that, you might not.
- If the chocolate looks like it’s pooling in sad little puddles, it’s probably just too close to the surface. Next time, tuck more pieces down low.
- Actually, I find it works better if I whisk the eggs separately first, then add the dairy. Fewer streaks, smoother custard.
- A tiny pinch of instant espresso powder brings out the chocolate. Not enough to taste like coffee, just enough to hum.
Variations I’ve actually tried
- Raspberry dark chocolate: scatter a cup of raspberries in with the chocolate. Tart meets rich, lovely.
- Orange marmalade swirl: warm a few spoonfuls and drizzle over the top before baking. Proper sunny vibes.
- Banana hazelnut: add sliced banana and chopped hazelnuts. Great, but a bit softer, so bake a few extra minutes.
- Peanut butter dollops: tiny spoonfuls tucked in are magic. Too much, though, and it gets heavy. I learned that the gloopy way.
- Did not love: strawberry jam everywhere. Looked cute, went soggy. Live and learn.
Equipment talk, with a small caveat
A sturdy 9 by 13 baking dish is best. A big bowl, a whisk, and a rubber spatula make life easier. I called the deep dish essential earlier, and it is, but if you don’t have one, no worries, use an oven safe skillet or two smaller dishes and split the mixture. If you lack a whisk, a fork plus determination works fine. And if you’ve misplaced your measuring cups, I’ve done the very scientific handful method and survived.
Stash and reheat
Cool completely, cover, and refrigerate up to 3 days. Reheat slices in a 300 F oven for 10 minutes or until warmed through, or give it a quick spin in the microwave if you must. Freeze tightly wrapped for up to 2 months; reheat from frozen at 325 F until hot. Though honestly, in my house it never lasts more than a day.
How I like to serve it
Warm, with a splash of cold cream or a dollop of yogurt if I’m pretending to be sensible. A drizzle of warm chocolate or maple syrup when I’m not. Coffee on the side, always. My little tradition is that the first slice goes to the most patient person at the table, which is almost never me, but I’m trying. If it’s a holiday, we add a handful of berries for color and call it fancy.
Hard won pro tips
- I once tried rushing the soak and regretted it because the top dried out while the bottom was bland. Give the bread its minute to drink.
- I also tried baking hotter to be quick and the chocolate scorched. 350 F is the sweet spot, promise.
- Don’t drown the dish. If your croissants are very soft, hold back a splash of custard or leave a few pieces peeking up so you get textures.
- Its okay if the center has a gentle wobble straight from the oven. Overbaking turns it into toast meets omelet, and who asked for that.
FAQ I get all the time
Q: Can I make this Decadent Chocolate Croissant Breakfast Bake ahead?
A: Yep. Assemble, cover, and chill up to 12 hours. Bake straight from the fridge, add 5 minutes if needed. If it looks pale, keep it in a little longer. You got this.
Q: Do I have to use croissants, or can I use brioche or challah?
A: Brioche and challah both work beautifully. The texture is a touch softer, so I toast the cubes for 5 to 8 minutes first to dry them out.
Q: Can I cut the sugar?
A: Sure. Reduce to 2 tablespoons if your chocolate is on the sweeter side. The chocolate does a lot of heavy lifting.
Q: What if the middle seems underbaked?
A: Give it 5 to 10 more minutes with a foil tent. Also let it rest a full 15 minutes. It continues to set. Patience, friend.
Q: Can I add liqueur?
A: A tablespoon of orange liqueur or coffee liqueur is lovely. Keep it modest so it doesn’t thin the custard or taste boozy first thing. Unless it’s brunch with the in laws, then who am I to judge.
Q: Could I bake this in an air fryer?
A: You can in smaller portions. Use a smaller dish, 320 F, and start checking at 15 minutes. It browns fast, so watch it like a hawk.
Q: Can I use crescent roll dough?
A: You can, but it’s different. Pre bake the torn dough pieces for 8 minutes to firm up, then proceed. It’s more pillowy and less flaky, still tasty.
Q: Any dairy free tips?
A: Full fat coconut milk plus almond milk does the trick. Use dairy free chocolate. Flavor leans faintly coconut, which plays nicely with the vanilla.
Small digression before I let you go. Last time I baked this, I set it to cool by the window and my neighbor walking his dog said it smelled like a chocolate shop at sunrise, which might be the nicest thing anyone’s said about my cooking, ever. Anyway, make this on a Saturday, invite a friend, and see if they say the same. Or don’t invite anyone and keep the corner pieces for yourself. No shame, y’all.