This Chocolate Croissant Breakfast Bake has been my weekend indulgence for years and the recipe I reach for when company is coming or when I want to make an ordinary morning feel like a celebration. I first discovered the idea after a bakery run left me with a bag of slightly stale croissants — instead of tossing them, I tore them into pieces, layered them in a pan, and poured a sweet, eggy custard over the top. The result was a shimmering, custardy interior with crisp, caramelized edges and pockets of melty chocolate. The texture balance — light, flaky croissant turning custardy and almost bread-pudding-like in the center — is what keeps people coming back for seconds.

What makes this version special is the simplicity and the technique. Using day-old croissants concentrates the buttery flavor and helps the pastry absorb the custard without turning gummy. I use whole milk and a modest amount of sugar so the dish remains rich but not cloying, and semi-sweet chocolate chips give that nostalgic, crowd-pleasing hit. I often prepare it the night before, letting the pastry relax and soak through for a deeply flavored bake that’s perfect for slow weekend mornings or special-occasion brunches with friends.

Ingredients

• 5 large croissants (preferably day-old): Day-old croissants hold their shape and absorb custard better than fresh ones. Look for buttery, flaky pastries from a good bakery — European-style croissants with visible layers give the best texture. If you must use fresh, allow them to sit out a few hours so they lose a little crispness.
• 1 cup semi-sweet chocolate chips: You want a chocolate that melts into gooey pockets; semi-sweet balances the sweetness of the custard. Brands like Ghirardelli or Guittard melt reliably. For a more sophisticated note use 60% dark chocolate chips or chopped chocolate.
• 2 cups whole milk: Whole milk gives the custard body and richness without using heavy cream; for a silkier custard you can do half milk, half cream in equal parts.
• 4 large eggs: Eggs set the custard and provide structure. Use large eggs at room temperature so they whisk smoothly and help the custard set evenly in the oven.
• 1/2 cup granulated sugar: Balances the chocolate and caramelization on the crust. You can reduce to 1/3 cup if you prefer less sweetness, or use a superfine sugar to help it dissolve quickly.
• 1 teaspoon vanilla extract: Pure vanilla enhances the custard's aroma and rounds out the chocolate — use pure extract, not imitation, for the best scent.
• 1/4 teaspoon salt: A small amount of salt brightens the flavors and keeps the bake from tasting flat.
• Powdered sugar, fresh berries or whipped cream: For finishing and serving. A light dusting of powdered sugar adds visual polish, while berries or cream bring acidity and balance.

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray, making sure to coat corners where the custard can stick. A glass or ceramic pan works well because it promotes even browning; if using a metal pan reduce bake time slightly and check at 40 minutes. Layer croissants and chocolate: Cut 5 large croissants into 1-inch pieces. Scatter the croissant pieces evenly in the prepared dish, then sprinkle 1 cup semi-sweet chocolate chips across the top, aiming for even distribution so each serving has melty pockets of chocolate. Whisk the custard: In a large bowl whisk together 2 cups whole milk, 4 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and slightly frothy. Whisking well incorporates a little air and ensures a light texture; avoid overbeating to keep the custard tender. Assemble and press to soak: Pour the custard evenly over the croissant pieces, then press down gently so the pastry soaks up the liquid. Use a spatula or your hands (clean) to press pieces into the custard. You want the croissant to absorb the custard but not disintegrate into mush. Rest for thorough soaking: Let the dish sit at room temperature for 10–15 minutes to allow the croissants to absorb the custard. For the best depth of flavor, cover and refrigerate overnight; this lets the custard fully penetrate each layer and yields a creamier interior and crisper top when baked. Bake until golden: Bake uncovered for 45–50 minutes until the top is deeply golden and the center just slightly jiggles when you gently shake the pan. If the top browns too quickly, tent with foil for the last 10–15 minutes. Insert a toothpick near the center — it should come out mostly clean with a few moist crumbs. Cool and finish: Allow the bake to cool for 10–15 minutes; this helps the custard finish setting. Dust with powdered sugar and serve warm with fresh berries or a dollop of whipped cream. Leftovers reheat gently in a 325°F (160°C) oven until warmed through.

Storage Tips

Store cooled leftovers covered in the refrigerator for up to 3 days in an airtight container or wrapped tightly with plastic wrap and foil. To reheat a slice, place it on a baking sheet in a 325°F (160°C) oven for 10–12 minutes — this revives both warmth and crisp edges. For longer storage, freeze individual portions on a tray until firm, then wrap each piece in plastic and foil; reheat from frozen at 325°F for 20–25 minutes. Avoid microwaving, which makes the custard rubbery; a gentle oven restores the best texture.

Ingredient Substitutions

If you need to adapt, swap whole milk for a 1:1 blend of milk and heavy cream for a richer custard, or use 2% milk for a slightly lighter result (expect a modestly softer set). For chocolate variations, chopped baking chocolate or dark chocolate provide deeper cocoa notes; white chocolate will add sweetness and a different flavor profile. To make it nut-free, leave out any added nuts; for a nutty crunch, fold in 1/2 cup toasted almonds or chopped hazelnuts before baking. Gluten-free croissants can work, but results depend on the pastry’s structure — choose high-quality gluten-free croissants for best success.

Serving Suggestions

Serve slices warm dusted with powdered sugar and a scattering of fresh berries to cut through the richness. A spoonful of lightly sweetened whipped cream or mascarpone adds silkiness. For brunch gatherings, serve alongside a citrus salad, sharp cheddar and ham for contrast, or a pot of strong coffee and orange mimosas. Presentation is simple: cut into squares, arrange on a slate board, and garnish with mint or a few whole berries for color.

Cultural Background

While not a traditional French preparation, this bake borrows from classic European bread puddings and the French love of viennoiserie. Turning leftover viennoiserie into a custard-baked dish is a resourceful tradition in many kitchens — a way to extend pastry and create an elegant breakfast. The combination of croissant and custard carries echoes of pain perdu (French toast) and bread pudding, both of which celebrate stale bread’s potential for transformation.

Seasonal Adaptations

Adjust the bake by season: in summer fold in raspberries or sliced strawberries for brightness; in autumn add a teaspoon of ground cinnamon and toasted pecans or a swirl of pumpkin puree to the custard for a fall-themed variation. During holidays, dust the top with cinnamon-sugar before baking for a caramelized crust and serve with spiced whipped cream. These small swaps keep the core technique but tailor flavors to the season.

Meal Prep Tips

Assemble the pan up to 24 hours in advance and refrigerate to save morning time — this is a true make-ahead winner. If freezing for meal prep, portion into foil-lined containers and press plastic wrap directly on the custard to prevent ice crystals. When planning for a large brunch, double the recipe and use two 9x13 pans; rotate pans halfway through baking for even color. Label containers with bake/reheat instructions for easy service at parties.

Warm, chocolate-studded, and deeply comforting, this bake is equal parts practical and indulgent. It turns humble croissants into something celebratory and is perfect for sharing. Try it once, and it will likely become your go-to for effortless, memorable mornings.