Let Me Tell You About This Chocolate Croissant Breakfast Bake…
Hey there—so, you know how some mornings just ask for something a bit more special than cereal or (let’s be honest) burnt toast? Well, last Sunday, I woke up craving chocolate (again), and this chocolate croissant breakfast bake basically saved my mood and made the whole kitchen smell like some fancy French bakery. My kids rolled out of bed just from the scent—which, by the way, might be the only thing stronger than the siren call of cartoons. Turns out, throwing together leftover croissants and a handful of chocolate gave me hero status by 9 a.m. Not bad for someone who once scorched a pan boiling eggs (true story, don’t ask).
Why You’ll Love Making This—Honestly
I make this when I want to look like I planned a fancy brunch, but secretly I just want everyone to be happy and quiet for ten minutes. My family goes nuts for it because, well, it’s croissants and chocolate—hard to go wrong. (Oh, and it’s one of those rare recipes that actually tastes just as good if you mess up the steps a bit.) The first time I tried it, I forgot to preheat the oven, and—surprise!—it still turned out delicious. There’s something about chocolate oozing from buttery croissants that makes you forget all about kitchen mishaps.
Here’s What You’ll Need (and a Few Swaps)
- 4-5 buttery croissants (stale is best, but fresh works—sometimes I use pain au chocolat if I’m feeling extra or, honestly, whatever’s in the bakery markdown bin)
- 1 cup (about 170g) semi-sweet chocolate chips (milk chocolate is good too, or you can chop up a couple bars—my grandmother always said Ghirardelli, but just use what you’ve got)
- 3 large eggs
- 1 cup (240ml) whole milk (I’ve used oat milk when my fridge is bare, and it’s still tasty)
- 1/2 cup (120ml) heavy cream (if you only have milk, just use that—no one will riot)
- 1/3 cup (about 65g) granulated sugar
- 1 tbsp vanilla extract
- Pinch of salt
- Optional: 1/2 tsp ground cinnamon or orange zest for a twist (I sometimes add a splash of Baileys for a grown-up version—shh!)
Let’s Make It—Directions from My Slightly Messy Kitchen
- Preheat your oven to 350°F (175°C). Or don’t—I’ve forgotten and just popped it in once it’s hot (just means you wait a few more minutes, that’s all).
- Grease an 8-inch or 9-inch baking dish with butter (spray works too, but butter makes it extra, ya know?).
- Tear up your croissants into chunky pieces and toss ’em right into the dish. This is where I usually sneak a bite because croissants are irresistible. Layer chocolate chips (or chunks) all over and between the croissant bits.
- In a big bowl, whisk together eggs, milk, cream, sugar, vanilla, and salt (plus any extras like cinnamon). Pour this custardy mix all over the croissant-chocolate pile—press gently so everything gets a bit soaked. If it looks weird and lumpy, don’t panic—it always sorts itself out in the oven.
- Let it sit for 10 minutes if you can stand the wait; it helps the croissants soak up the custard (but sometimes I don’t, and it’s still good).
- Bake for 30–40 minutes, until the top is golden and the custard is just set. If you jiggle the pan and it waves like the ocean, give it a few more minutes. My oven runs hot, so I check at 30, but every oven is its own beast.
- Let it cool for a few minutes, then dig in. Or dust with powdered sugar if you’re feeling fancy (I rarely do, but hey, options).
What I’ve Learned (Probably the Hard Way)
- If you use really fresh croissants, the bake might be a bit soft—stale ones soak up the custard best. But fresh is still yum.
- Don’t skip pressing down the croissant pieces—otherwise, you’ll get dry bits floating on top (learned this form experience…)
- If the top is browning too quickly, loosely cover with foil. Or just embrace the crispy bits. I kinda like them.
- Chocolate chips can sink to the bottom, but that just means an extra gooey surprise underneath.
Variations I’ve Tried (and One Flop)
- Swapped in sliced strawberries or raspberries—good, but the chocolate is really the star.
- Tried using day-old challah once—honestly, not my favorite, a little too dense for this bake.
- Nutella instead of chocolate chips? Yessss, but you might want to drop the sugar a tad.
- Added toasted almonds on top for crunch (once… and then forgot, and nobody seemed to notice).
Do You Need Fancy Equipment?
A nice big mixing bowl, a whisk, and a baking dish. If you don’t have a whisk, a fork and a bit of elbow grease will do. Once, I used a pie dish instead of a casserole—worked fine, but I had to cram everything in. Don’t stress about perfection here.
How To Store It (If You Actually Have Leftovers)
Pop leftovers in the fridge in a covered container, and they’re good for 2–3 days. Reheat in the oven or even the microwave if you’re in a hurry. Though honestly, in my house it never lasts more than a day! I think the flavors deepen overnight, but I’ve only managed to test that theory twice.
Serving Ideas—Or, How I Like to Eat It
I love it warm, with a dollop of Greek yogurt (I know, sounds weird, but it cuts the sweetness just right). My kids prefer whipped cream or a scoop of vanilla ice cream if I let them get away with it. Sometimes, when it’s just me, I eat a piece cold from the fridge for a midnight snack. No shame.
Lessons Learned—The Hard Way (Pro Tips)
- I once tried rushing the soaking step and ended up with dry patches—don’t be me, let it rest for a bit.
- Overbaking dries it out; underbaking leaves you with soggy custard. Check at 30 minutes and play it by ear from there.
- Always taste your chocolate—if it’s not great on its own, it won’t magically improve in the oven.
FAQ—Because Yes, People Actually Ask Me These
- Q: Can I make this ahead?
A: Yep! Assemble the night before, cover, and stash in the fridge. Bake in the morning. I think it tastes even better the next day, but maybe that’s just me. - Q: Can I freeze it?
A: You can, though the texture gets a bit denser after thawing. Not a dealbreaker, but something to keep in mind. - Q: What if I don’t have croissants?
A: Brioche or even leftover dinner rolls work, just don’t tell any French people I said so. - Q: Is it really sweet?
A: It’s sweet, but not knock-your-socks-off sweet. You can always use less sugar if that’s your thing. - Q: Where do you find the best croissants?
A: I like to grab them form my local bakery, but honestly, the grocery store ones do the trick—especially when they’re a day old and on sale. For inspiration, I sometimes browse King Arthur’s recipe collection or, for chocolate ideas, pop onto Sally’s Baking Addiction.
And just as a side note: one morning, while making this, my cat decided to steal a croissant right off the counter. So, keep an eye on your pastries—or your pets might beat you to breakfast! Anyway, let me know if you try it. Or if you find a way to make it even more decadent (I’m still debating a caramel drizzle, but that might be my sweet tooth talking).
Ingredients
- 4 large croissants, preferably day-old
- 1 cup semi-sweet chocolate chips
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2Slice the croissants into 1-inch pieces and arrange half in the prepared baking dish.
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3Sprinkle half of the chocolate chips over the croissants. Layer the remaining croissant pieces and top with the rest of the chocolate chips.
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4In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and salt until well combined.
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5Pour the custard mixture evenly over the croissants and chocolate. Gently press down to soak the croissants.
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6Bake for 35 minutes or until the custard is set and the top is golden brown. Cool slightly, dust with powdered sugar if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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