Chocolate Croissant Breakfast Bake

I am all about breakfast bakes because they make the morning meal incredibly easy, especially if you have a crowd to feed. But a breakfast bake that’s a mash-up with a chocolate croissant? Well now, that’s just a dream come true. Anytime you can work chocolate into breakfast it feels like a major win, and with pockets of melty chocolate and flaky croissants baked into a sweet custard, this easy bake does it incredibly well.

This is reminiscent of a French toast bake, so there isn’t any work to be done on the stovetop like you might see with more savory breakfast dishes involving bacon or sausage. Nope. This one is just a matter of tearing up some croissants, stirring together a few ingredients, and letting the oven do the rest of the work.

You just whisk together egg yolks, cream, and a bit of sugar before stirring in some chocolate chips and torn-up croissants.

The chocolate doesn’t end there. After everything has been tucked into a baking dish, a few more chocolate chips get sprinkled on top for good measure so that every bite is sure to have a pocket of velvety melted chocolate. As it bakes, the croissants absorb the flavor of the sweet custard while maintaining some golden brown flakiness around the edges so there’s a nice contrast in texture as well as a whole lot of delicious flavor (without a whole lot of work).

Chocolate Croissant Breakfast Bake

1 hour to prepare serves 8


  • 6 egg yolks
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 6 croissants, torn into 1-inch cubes
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 375°F and grease a 9x9-inch baking dish with butter. Set aside.
  2. Add the egg yolks, milk, cream, sugar, vanilla, and salt to a large bowl and whisk until combined.
  3. Add croissant pieces to the egg mixture and toss to coat, making sure croissants are well-moistened. Stir in 3/4 of the chocolate chips.
  4. Pour mixture into prepared baking pan and top with remaining chocolate chips.
  5. Bake until a toothpick inserted into the center comes out clean, 50-55 minutes. If bake starts to brown too much, cover loosely with foil.
  6. Serve warm and enjoy!

Recipe adapted from Bread Booze and Bacon.

Whizzco for LPE