Go Back

Chocolate Croissant Breakfast Bake

Chocolate croissant breakfast bake with tender, custardy center and crisp caramelized edges. Torn croissants soak overnight in vanilla custard, then bake until golden with melted chocolate chips in every square.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
resting (or overnight chilling) 20 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

croissants
  • 11.5 oz day-old croissants Torn into pieces; use stale/robust croissants for best soak and texture.
chocolate
  • 2 cup semi-sweet chocolate chips Sprinkle evenly so pockets of chocolate form throughout.
cream cheese custard
  • 16 oz cream cheese Softened for a smooth custard.
  • 1.3333 cup granulated sugar
  • 4 eggs Large eggs.
  • 2 tsp vanilla extract
  • 2 cup whole milk Warm slightly if you want faster custard blending.
finish
  • 1 powdered sugar For dusting before serving.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and croissants
  1. Lightly grease a 9x13-inch baking pan, then scatter the torn croissant pieces evenly inside.
  2. Sprinkle the chocolate chips over the croissant pieces in an even layer.
Make the vanilla custard
  1. Beat the cream cheese until smooth, then mix in the granulated sugar, eggs, and vanilla extract until well blended.
  2. Whisk in the whole milk until the custard is smooth, with no cream cheese lumps.
Soak and chill
  1. Pour the custard evenly over the croissant pieces so most pieces are submerged.
  2. Let stand for 20 minutes, or cover and refrigerate overnight to fully soak the croissants.
Bake
  1. Preheat the oven to 350F and bake for 35-45 minutes, until set in the center and golden on top.
Serve
  1. Dust with powdered sugar before serving warm for a lightly sweet finish.

Notes

Pro tip: if you assemble the bake overnight, place it on the counter for 10 minutes before baking so the custard warms evenly. Store covered in the refrigerator up to 3 days; reheat individual squares in a 325°F oven until warmed through. Freezing is not recommended because the custardy texture can become watery after thawing. For a lighter option, use low-fat cream cheese and 2% milk to reduce calories while keeping the soak-and-bake method the same.