Chocolate Croissant Breakfast Bake: My Cozy Morning Favorite
So Here’s Why I Made This (and Keep Making It)
You know those Saturday mornings where you wake up late, everyone’s hungry, and you just want something indulgent but also—let’s be honest—kinda lazy? That’s when I reached for this Chocolate Croissant Breakfast Bake. Actually, first time I tried it was the morning after we got completely rained out at a local fair and needed a pick-me-up. Honestly, ever since then, just the smell of this baking has a way of turning the whole house into a chocolate-scented sanctuary. My son calls it “breakfast that tastes like holiday dessert”—and he’s right. If you peeked into my kitchen while I’m making this, you’d probably find me sneaking a leftover chocolate croissant chunk mid-mix. No shame in my game.
Why I Keep Coming Back to This (and Maybe You Will Too)
I make this for brunches or when I somehow end up with stale croissants (they never seem to last that long, but when they do…). My family goes crazy for this because, well, chocolate—plus it’s basically bread pudding but with flaky buttery croissants. Sometimes I toss in berries if I’m feeling virtuous, though my partner, Dean, rolls his eyes at that. Admittedly, I’ve tried other breakfast bakes, but they all seemed either too soggy or too sweet; this one just balances out. Oh, and if you ever stress out about making custards, don’t—this is way more forgiving. Trust me, I’m not patient before coffee.
All the Ingredients (With My Not-So-Secret Swaps)
- 4-5 large chocolate croissants (Day-old ones are fine, actually better. Though I’ve been known to use plain croissants with a handful of chocolate chips tossed in. My gran swears by the ones from the local bakery—honestly, supermarket works, though don’t tell her…)
- 4 eggs (any size, really; I’ve used three in a pinch)
- 1 cup whole milk (whole is richer, but semi-skimmed does the trick if that’s what’s in the fridge)
- 1/2 cup double cream (sometimes I go with single cream, makes it a bit lighter, not that anyone notices)
- 1/3 cup sugar (granulated or caster—brown sugar brings a caramel twist, which I dig)
- 1 tsp vanilla extract (or the insides of a real vanilla pod if you’re feeling extra, honestly I’ve only done it once)
- Pinch of salt
- Optional: a handful of fresh berries, some orange zest, or even a dollop of Nutella (my niece calls that “breakfast cake”)
How I Foolproof My Chocolate Croissant Bake (Usually…)
- Preheat your oven to 175°C (about 350°F). Grease a medium-ish baking dish (I use a 9-inch one; I guess any shape is fine, just don’t go too shallow or it dries out).
- Rip those croissants into chunky pieces. Scatter them in the dish. It’ll look messy—embrace it, beauty in imperfection and all that.
- In a big bowl (I like my mixing bowls on the large side—less splash zone), whisk the eggs and sugar together. Pour in your milk and cream, then the vanilla and salt. Sometimes I forget the salt, so if that happens—don’t fret. It’s not the end of the world.
- This is where I usually pause and think, “should I add berries?” If I do, in they go, scattered between the croissants. Totally optional. Orange zest here makes it feel a bit posh.
- Pour custard all over the croissant pieces. Squish them down a little if they’re poking up everywhere—don’t worry if some bits stick up, those get nice and crispy. Let it sit for about 10-15 mins (sometimes I forget this and just bake, turns out fine—but soaking makes it richer).
- Bake for 30-40 mins. It’s done when the top looks golden and the custard is barely wobbly in the middle when you jiggle the dish. (I probably overbake it now and then, and nobody complains!)
- Leave it to cool a tad before serving—easier to scoop and less mouth-burning risk.
Quick Notes (aka What I Wish I’d Known)
- If you use super flaky, fresh croissants, the top goes almost croccante (that’s just a fancy way of saying crispy, but the Italian stuck with me!)
- I once doubled the sugar by accident—honestly, it was basically dessert. Kids loved it, but I had to go lie down for a bit.
- You don’t need to buy fancy vanilla. The supermarket bottle does fine (no matter what those baking blogs say)
Things I’ve Tried That Actually Worked (and Didn’t)
- I tried swapping in almond croissants—so rich, almost too much. Tasty, but, whoa. Maybe if you love marzipan?
- Added frozen raspberries once, they make it a bit runny, so stick with fresh if you want to go fruity.
- Tried to make a version with sliced banana—honestly, it just tasted weird. Probably leave those for smoothies.
- A sprinkle of sea salt before baking? Chef’s kiss.
What If I Don’t Have All the Gear?
I use a regular old ceramic baking dish. Once I used a roasting tin lined with parchment—worked grand, just watch the cooking time. If you’re desperate, foil trays oddly do the trick for a crowd (though not as cute for serving, but hey, less washing up). No stand mixer needed—just a whisk or a fork, elbow grease is fine (gives you an excuse for a second helping, right?).
How To Store—Though, Good Luck With Leftovers
You can keep leftovers in the fridge in an airtight box for up to 2 days (though honestly, in my house it never lasts more than a day!). Reheat in the oven or even a microwave (don’t judge—sometimes speed wins). I think this actually tastes even better the next morning, slightly warmed, maybe with a dollop of cream.
My Serving Tricks (Don’t Overthink!)
Sometimes I dust with icing sugar, sometimes not. If it’s a fancy brunch, out comes the real whipped cream. My sister likes it with a glug of cold milk on the side, and my youngest basically asks for vanilla ice cream every single time (it’s breakfast, but who’s counting rules on Saturdays?). You do you.
Stuff I’ve Learned (the Hard Way)
- I once tried to rush the “let it soak” step, just chucked it straight into the oven—custard didn’t set right, looked almost scrambled. Now I let it rest (when I remember…)
- Don’t use extra-large eggs or it gets, well, eggy. Four medium-ish ones just work better.
- Just a light squish on top; don’t mash it down, or you lose the layers.
Got Questions? These Are The Real Ones I’ve Heard
- Can I use regular bread instead of croissants? Technically sure, but it won’t have that buttery, flaky magic. Kinda like making pizza with a wrap—it works, just not quite the same. If you wanna see a bread pudding recipe for comparison, try Gemma’s bread pudding here.
- How do you know it’s done? I look for golden top and the tiniest jiggle in the middle—kinda like a quiche. Stick a knife in, if it comes mostly clean, you’re solid.
- Can I make it dairy free? You can swap for your favourite plant milks, and I’d use coconut cream or oat cream if you like that vibe. Haven’t tried a vegan egg substitute, but this guide from Minimalist Baker looks handy.
- Can you prep it ahead? Yep! Mix it up, cover with clingfilm and leave in the fridge overnight. In fact, on second thought, it’s even better that way (flavours get comfy together). Just bake it in the morning as usual.
Oh, one random thing: my neighbour once tried sprinkling espresso powder on top before baking, which I thought sounded wonky, but it gave a little grown-up kick. Not for everyone, but if you love a little coffee with your chocolate, worth a whirl.
For more brunch and baking inspiration, sometimes I just scroll through Smitten Kitchen—Deb’s stuff always cheers me up when I’m stuck in a rut.
Ingredients
- 4 large butter croissants
- 1 cup semisweet chocolate chips
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for serving (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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2Slice the croissants in half lengthwise, then layer the bottoms in the prepared baking dish. Sprinkle half of the chocolate chips over the croissants.
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3Place the croissant tops over the chocolate layer and sprinkle the remaining chocolate chips on top.
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4In a mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until smooth.
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5Pour the custard evenly over the croissants and chocolate, making sure all pieces are soaked. Let sit for 10 minutes to absorb.
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6Bake for 35 minutes or until golden and set. Let 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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