I wake up craving something that feels indulgent yet comforting, and this breakfast bake hits the spot. Flaky croissant pieces soak in a rich custard and melt into pockets of chocolate—it’s like having breakfast in a Parisian café without leaving home.
Why You’ll Love This Recipe
I love this dish because it transforms simple ingredients into something special without being overly complicated. I layer torn croissants and shower them with chocolate chips, then pour over a creamy custard. While the bake sets in the oven, the aroma takes over my kitchen and by the time it’s done, I have buttery pastry, gooey chocolate, and a warm brunch treat that impresses whether I’m serving friends or just treating myself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large croissants (ideally day-old)
2 (8-ounce) blocks cream cheese, at room temperature
1⅓ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups whole milk
2 cups semi-sweet chocolate chips
Directions
Preheat my oven to 350 °F (175 °C) and lightly grease a 9 × 13-inch baking dish.
I chop the croissants into bite-sized pieces, spread them evenly in the dish, and sprinkle the chocolate chips on top.
In a mixing bowl I beat the softened cream cheese until smooth, then mix in the sugar, eggs, and vanilla until well combined. Finally, I stir in the milk until everything is creamy.
I pour the custard mixture over the croissants, pressing gently so the pieces soak up the liquid. I let it sit for 20 minutes, or I’ll cover and refrigerate overnight for deeper flavor.
I bake uncovered for about 35–45 minutes, until the centre is set and the top is golden brown. If the top browns too fast, I cover loosely with foil for the last part.
Once done, I let it cool for a few minutes, then serve warm—often with a dollop of whipped cream, a dusting of powdered sugar, or a drizzle of maple syrup.
Servings and Timing
This recipe yields about 8 servings. Total time is about 1 hour to 1 hour 5 minutes, including about 10 minutes of prep, 20 minutes of standing (or overnight refrigerating) if desired, and 35-45 minutes of baking.
Variations
For extra richness, I’ll swap in half-and-half for the milk or add a tablespoon of espresso powder to the custard for a coffee twist.
I sometimes fold in ½ cup chopped walnuts or pecans for crunch between the croissant layers.
For a fruity variation, I layer in thin banana or strawberry slices.
I can get a tropical twist by stirring in ½ cup shredded coconut into the custard.
To turn it savory, I skip the chocolate and add crumbled feta, chopped spinach and a little garlic for a brunch strata instead.
Storage/Reheating
Leftovers: I store any leftovers in an airtight container in the refrigerator for up to 3 – 4 days.
Reheating: I reheat single portions in the microwave for about 30 seconds or heat the whole dish in a 300 °F (150 °C) oven for ~10 minutes until warm.
Freezing: I wrap individual slices tightly in plastic wrap then foil and freeze up to 2-3 months. To serve, I thaw overnight in the fridge and reheat in a pre-heated 350 °F (175 °C) oven for ~10-15 minutes.
FAQs
What type of croissants should I use?
I find that day-old croissants work best because they’re slightly drier and soak up the custard without becoming mushy. If they’re very fresh, I’ll toast them briefly or let them sit out to firm up.
How long can I refrigerate before baking?
I let the custard soak into the croissants for at least 20 minutes at room temperature, or I’ll cover and refrigerate overnight for convenience and deeper flavor. Baking the next morning works perfectly.
Can I make this gluten-free or dairy-free?
Yes—if I use certified gluten-free croissants and ensure the chocolate chips are gluten-free, it becomes gluten-free friendly. For dairy-free, I replace the milk with almond or oat milk and skip the cream cheese (or use a dairy-free cream cheese alternative); the texture will be slightly different but still delicious.
My top is browning too fast — what do I do?
If I see the top getting dark before the center is set, I loosely cover the baking dish with aluminium foil for the remaining time so the inside can bake through without burning the crust.
Can I prep this ahead for a brunch gathering?
Absolutely. I assemble the night before, refrigerate, and bake in the morning. It frees up time on the day, and I still get that fresh-from-the-oven texture and aroma.
Conclusion
I love how this bake turns simple pantry staples—croissants, chocolate, eggs, milk—into a show-stopping brunch treat. The buttery croissants, creamy custard and melty chocolate make it feel luxurious yet homey. Whether I’m serving guests or enjoying a slow morning by myself, this dish always delivers warming indulgence. I hope you’ll enjoy making and savoring it as much as I do.
A rich and indulgent breakfast casserole made with flaky croissants soaked in creamy custard and loaded with melted chocolate—perfect for brunch, holidays, or any cozy morning.
Ingredients
4 large croissants (preferably day-old), chopped
2 (8-ounce) blocks cream cheese, softened
1⅓ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups whole milk
2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread chopped croissants in the dish and sprinkle evenly with chocolate chips.
In a mixing bowl, beat cream cheese until smooth. Add sugar, eggs, and vanilla; mix well. Stir in milk until fully combined.
Pour custard over croissants, pressing gently so they soak up the mixture. Let sit for 20 minutes or refrigerate overnight.
Bake uncovered for 35–45 minutes until golden and set. Cover loosely with foil if browning too fast.
Cool slightly and serve warm with whipped cream, powdered sugar, or maple syrup.
Notes
Use day-old croissants for best texture absorption.
Add espresso powder for a mocha twist or chopped nuts for crunch.
Layer in banana or strawberries for a fruity variation.
Make dairy-free with almond/oat milk and plant-based cream cheese.
Prep ahead and refrigerate overnight for an easy morning bake.
