Can I use fresh croissants?

You can, but toast them 5–10 minutes first to dry them slightly — fresh croissants can get too soft. Day-old is ideal.

Can I make this dairy-free?

Swap almond or oat milk and use dairy-free chocolate chips. The texture shifts slightly but stays delicious.

How do I keep it from getting soggy?

Don’t over-soak and bake until the center just sets. Also, day-old croissants help avoid sogginess.

Absolutely. A pinch of cinnamon or cardamom adds lovely warmth — try a dash if you want Fun Simple Breakfast Ideas with a twist.

Chocolate Croissant Bake: The Best Dessert For Brunch (and breakfast!)

Name: Chocolate Croissant Bake: The Best Dessert For Brunch (and breakfast!)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 5 large croissants (a little stale is perfect), torn into bite-sized chunks; 1 cup semi-sweet chocolate chips; 2 cups whole milk; 4 large eggs; ½ cup granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; Optional extras for serving: a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.

Description

Think buttery croissants, gooey chocolate, and a creamy custard all baked into one dreamy dish. This Chocolate Croissant Bake feels like a bakery treat but is ridiculously easy to whip up at home. Perfect for brunch, dessert, or those mornings when you want to spoil yourself (and everyone else at the table).

Ingredients

Scale

5 large croissants (a little stale is perfect), torn into bite-sized chunks
1 cup semi-sweet chocolate chips
2 cups whole milk
4 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Optional extras for serving: a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.

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Instructions

1. Get the oven ready.
Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish so nothing sticks.

2. Build your base.
Scatter the croissant pieces evenly in the dish. Sprinkle chocolate chips throughout so every bite has a little surprise.

3. Mix the custard.
In a mixing bowl, whisk together the milk, eggs, sugar, vanilla, and salt until smooth. This creamy mixture is what makes the bake luscious and rich.

4. Pour and press.
Slowly drizzle the custard over the croissants. Gently press the bread down with a spatula so it starts soaking up all that goodness.

5. Rest (if you can wait).
For best results, let the pan sit 10–15 minutes before baking. This gives the croissants time to absorb the custard.

6. Bake it up.
Slide the dish into the oven and bake for 45–50 minutes. You’re looking for a golden-brown top and a custard that’s set but still a little soft. If the top is browning too quickly, cover loosely with foil for the last 10–15 minutes.

7. Finish and serve.
Let cool slightly, then dust with powdered sugar. Add berries or whipped cream if you’re feeling fancy, and serve warm.

Notes

Stale is best: Day-old croissants hold their shape and soak up custard beautifully.
Mocha magic: Stir in 1 tablespoon of espresso powder to the custard for a subtle coffee kick.
Make-ahead option: Assemble the bake the night before, cover, and refrigerate. In the morning, bake it fresh and enjoy!