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This chocolate croissant breakfast bake transforms day-old croissants into a show-stopping sweet casserole layered with melty chocolate and creamy custard. It is my secret weapon for holiday brunches or when guests stay the night and I want something that feels extravagant with very little effort.
My love for this recipe started when I needed a last-minute brunch option. I tossed it together in a rush and now my family begs for it every time we have a special gathering.
Ingredients
- Croissants: choose day old croissants because they soak up custard well and develop a perfect texture. Tear them into generous chunks to leave lots of craggy bits that crisp up on top
- Semi sweet chocolate chips: these melt beautifully and add rich chocolate flavor. Try to use good quality chips for the silkiest results
- Whole milk: helps keep the custard moist and adds full flavor. Use whole milk instead of lower fat for best results
- Large eggs: these bind the custard and give the bake its soft rich texture. Make sure they are fresh for the best set
- Granulated sugar: provides just enough sweetness to balance the chocolate. Avoid using less or more for best texture
- Vanilla extract: enhances every other flavor and gives the custard warmth. Bourbon vanilla is especially good here
- Salt: a pinch brings out the sweetness and deepens the chocolate flavor
- Optional toppings: powdered sugar for a pretty finish or fresh berries and whipped cream for extra decadence. Berries add brightness especially
Step-by-Step Instructions
- Prepare the Oven
- Set your oven to 350 degrees Fahrenheit and give a nine by thirteen inch dish a thorough greasing. This step prevents sticking and helps the casserole slice out nicely
- Layer the Croissants and Chocolate
- Scatter the croissant pieces in the dish so they are evenly distributed. Tuck chocolate chips between and over the croissants to ensure every piece gets both croissant and chocolate
- Whisk the Custard
- Use a large bowl to whisk together the milk eggs sugar vanilla and salt until there are no visible streaks. This makes the custard luxuriously smooth and ensures even sweetness
- Soak the Croissants
- Pour the custard gently over the layered croissants. Press the croissants down lightly with a spatula to help them soak up as much custard as possible. This step is how you get that creamy interior
- Let Stand
- If you have a few extra minutes let the mixture sit for ten to fifteen minutes. This resting time allows the croissants to absorb even more custard which keeps the results soft inside
- Bake
- Place the dish uncovered in the oven and bake for forty five to fifty minutes. If it starts getting too brown near the end cover loosely with foil. The bake is done when the top is golden and the custard does not jiggle
- Finish and Serve
- Allow the casserole to cool for a few minutes before dusting with powdered sugar. Slice and serve warm with fresh berries or a cloud of whipped cream
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Chocolate chips are my favorite part every bite is full of velvety chocolate. One holiday morning my niece insisted this tasted like eating the best part of a chocolate croissant but better
Storage Tips
Store leftovers in a covered container in the fridge for up to three days. To reheat use the oven or microwave for a few seconds until warmed through. The texture stays soft and pudding like days after baking so you can easily prep ahead
Ingredient Substitutions
You can switch up the chocolate chips for chopped dark chocolate or even white chocolate. Brioche or challah can work in place of croissants if that is what you have on hand though the texture may be less flaky. Non dairy milk substitutes if you like but choose one with a creamy consistency
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Serving Suggestions
Top each slice with a tumble of fresh strawberries or raspberries for a pop of color and tartness. Serve with dollops of whipped cream or a scoop of vanilla ice cream for dessert. Sometimes I drizzle a little maple syrup for extra decadence
Cultural Context
This breakfast bake takes inspiration from pain au chocolat and classic bread pudding a blend of French bakery vibes and homey American comfort food. It is a fun way to use up leftover pastries and always wows at brunches
Recipe FAQs
- → Can I use fresh croissants instead of day-old?
For best results, use day-old croissants—they absorb custard better and do not become soggy. Fresh croissants may work but can lead to a softer texture.
- → How can I add more flavor?
Try a tablespoon of espresso powder in the custard for a mocha note, or add a splash of almond extract for depth.
- → Is this dish suitable for making ahead?
Absolutely! Assemble and refrigerate overnight, then bake in the morning for fresh, effortless results.
- → What toppings work well?
Dust with powdered sugar or top with fresh berries and whipped cream for a beautiful finishing touch.
- → How do I know when it is done baking?
The top should be golden brown, and the custard set. Insert a knife in the center; it should come out mostly clean.
- → Can I use a different chocolate?
Yes, feel free to swap semi-sweet chips for milk or dark chocolate based on preference.