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Chocolate Croissant Bake

A decadent and easy make-ahead breakfast casserole where buttery, day-old croissants soak in a rich custard, layered with dark chocolate and baked to golden perfection.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, French
Calories: 445

Ingredients
  

For the Bake
  • 6 large day-old croissants about 1 lb / 450g
  • 1 cup dark chocolate chips or chopped dark chocolate
  • 4 large eggs
  • 1 cup whole milk
  • 0.5 cup heavy cream or more whole milk
  • 0.5 cup granulated sugar
  • 1 tbsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 2 tbsp unsalted butter melted, for greasing
For Topping & Serving
  • 2 tbsp turbinado sugar or demerara sugar
  • powdered sugar for dusting
  • fresh berries for serving
  • whipped cream for serving

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with the melted butter.
  2. Tear the croissants into 1.5-2 inch chunks. Scatter half in the prepared dish.
  3. Sprinkle the dark chocolate chips evenly over the first layer of croissants. Top with the remaining croissant chunks.
  4. In a large bowl, whisk the eggs until frothy. Add the milk, cream, sugar, vanilla, cinnamon, and salt. Whisk until smooth and combined.
  5. Pour the custard evenly over the croissants. Gently press down to submerge all pieces. Let sit for 15-20 mins, pressing down occasionally.
  6. Sprinkle the turbinado sugar evenly over the top.
  7. Bake for 35-45 minutes, until the top is puffed, deep golden brown, and the center is set.
  8. Let cool for 10-15 minutes. Dust with powdered sugar and serve warm with berries and whipped cream.

Notes

For a make-ahead breakfast, complete steps 1-5, cover, and refrigerate overnight. Bake as directed, adding 5-10 minutes to the baking time. Day-old croissants are essential for the best texture.