Flaky croissants, rich chocolate, and a creamy vanilla custard come together in this Chocolate Croissant Breakfast Bake—easy, indulgent, and perfect for brunch!
Okay, let me set the scene: It’s Sunday morning. I wake up craving something good—not just toast or cereal, but something warm, buttery, and comforting. You know, brunch food.
So, I open the fridge. Nada. Well, except for a block of cream cheese (why do I always have cream cheese and no actual bread?), some eggs, and an almost-empty carton of milk. Not exactly inspiring. But then, sitting on the counter, looking slightly sad but still salvageable? Mini croissants.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I almost threw them out (I know, criminal, right?), but instead, I had a thought: What if I turned them into a bake? And since I believe that chocolate makes everything better, I grabbed a bag of chocolate chips and got to work.
What happened next was pure magic. Think: buttery croissants soaking up a sweet vanilla custard, melted chocolate pockets in every bite, and little bursts of creamy tang from the cream cheese. It tasted like a chocolate croissant met a bread pudding and had a breakfast baby. And that baby? Delicious.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocolate Croissant Breakfast Bake Recipe?
- No complicated steps – You chop, you mix, you pour. If you can make a bowl of cereal, you can make this.
- Works for breakfast or dessert – I could pretend I only eat this in the morning, but let’s be real, I’ve had it for a midnight snack too.
- The perfect way to use stale croissants – Ever had that “I should’ve eaten these yesterday” regret? This fixes that.
- Feeds a crowd – Ideal for brunch parties, holidays, or when you just feel like impressing people with minimal effort.
- Chocolate. That’s it. That’s the reason.
Ingredient Notes:
Honestly, this is just a handful of basic ingredients, but the way they come together? Chef’s kiss.
- Mini Croissants – The flakier, the better! And if they’re a little stale? Even better. They’ll soak up all that delicious custard.
- Cream Cheese – Adds little pockets of creamy goodness that make this feel extra indulgent. Let it soften first unless you want an arm workout.
- Sugar – The sweet balance to the tangy cream cheese.
- Eggs – The glue that holds everything together. Makes the custard rich and smooth.
- Vanilla Extract – The secret ingredient that makes the whole thing taste like a bakery creation.
- Milk – Whole milk works best, but if you’re feeling fancy, swap in half-and-half for an even richer custard.
- Semi-Sweet Chocolate Chips – The real MVP. They melt into gooey, chocolatey pockets of happiness.
Pro Tip: Want to take it over the top? Drizzle it with melted Nutella before serving. You’re welcome.
How To Make Chocolate Croissant Breakfast Bake?
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. A little butter or cooking spray works fine—just don’t skip this unless you enjoy scraping stuck-on chocolate off a pan.
Step 2: Layer the Croissants & Chocolate
Chop up your mini croissants into bite-sized pieces and toss them into the baking dish. Sprinkle the chocolate chips over the top so you get melty goodness in every bite.
Step 3: Make the Custard
In a bowl, whisk the cream cheese until smooth (if it’s lumpy, just go with it—rustic charm, right?). Add the sugar, eggs, and vanilla extract, whisking until fully combined. Pour in the milk and mix until the custard looks smooth and creamy.
Step 4: Pour & Let It Soak
Slowly pour the custard mixture over the croissants, making sure every piece gets coated. Press down lightly with a spoon to help the croissants absorb all that custardy goodness. Let it sit for 20 minutes (or refrigerate overnight for extra flavor).
Step 5: Bake Until Golden
Want To Save This Recipe?
Slide it into the oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. If the top starts browning too fast, loosely cover it with foil.
Step 6: Serve Warm & Enjoy
Let it cool for a few minutes (if you can wait that long), then dig in! Powdered sugar, whipped cream, or a drizzle of chocolate sauce? All excellent choices.
Storage Options:
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Microwave for 30 seconds, or bake at 300°F (150°C) for 10 minutes to get that crispy top back.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
This bake is already ridiculously good, but if you’re in the mood to switch things up, here are a few ideas:
- Berry Bliss – Add raspberries or strawberries for a fresh twist.
- Nutty Crunch – Sprinkle with chopped almonds or hazelnuts before baking.
- Cinnamon Sugar Goodness – Dust the top with a mix of cinnamon and sugar before baking.
- Boozy Brunch Upgrade – Add a splash of Baileys or Grand Marnier to the custard.
- Extra Chocolatey – Use chocolate croissants instead of plain ones (yes, I went there).
Pro Tip: Feeling fancy? Drizzle with salted caramel sauce before serving. Game changer.
What to Serve with Chocolate Croissant Breakfast Bake?
If you want to make this a full-on brunch feast, here’s what goes great with it:
- Fresh Berries – Balances out the richness.
- Whipped Cream – Because why not?
- Bacon or Sausage – The salty-sweet combo is underrated.
- Coffee or Hot Chocolate – Perfect pairing for all that chocolatey goodness.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble it the night before, refrigerate, and bake fresh in the morning. Just add 5 extra minutes to the bake time.
Can I use regular croissants instead of mini ones?
Absolutely! Just chop them into bite-sized pieces first.
Can I make this without cream cheese?
You can, but you’ll lose some of that creamy texture. Try swapping in mascarpone or even Greek yogurt.
This Chocolate Croissant Breakfast Bake is buttery, chocolatey, and just so satisfying. Whether you’re making it for brunch, a holiday breakfast, or just because you deserve it, you’re gonna love it.
Now tell me—are you a whipped cream person or a chocolate drizzle person? Let’s debate in the comments!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Croissant Breakfast Bake
Ingredients
- 1 10 to 13-ounces package mini croissants, chopped
- 2 8-ounces blocks of cream cheese, at room temperature
- 1⅓ c sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 c milk
- 2 c semi-sweet chocolate morsels
Instructions
- Start by preheating the oven to 350ºF and lightly greasing a 9x13-inch baking dish.
- Arrange the chopped croissants, in the dish. Sprinkle them with chocolate morsels.
- In a bowl whisk the cream cheese until it becomes smooth at room temperature. Then mix in the sugar, eggs and vanilla. Finally, stir in the milk.
- Pour this mixture evenly over the croissants to make sure they are all covered.
- Allow it to rest for 20 minutes or refrigerate overnight if preferred.
- Bake for 35 to 40 minutes until the center is fully set. Serve while still warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
