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An extreme close-up shot of the golden brown top of a Chocolate Croissant Bake, covered in glossy melted chocolate chips on a white linen surface.

Decadent Chocolate Croissant Bake: The Ultimate Gooey Brunch Casserole

This Chocolate Croissant Bake transforms stale croissants into a gooey, custard-filled breakfast casserole. With a golden-brown top and melted chocolate interior, it's an easy, decadent brunch recipe that impresses every time.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Croissant Bake
  • 6 large day-old croissants Torn into 1-2 inch pieces
  • 1.5 cups heavy cream (360ml)
  • 1.5 cups whole milk (360ml)
  • 4 large eggs
  • 0.5 cup granulated sugar (100g)
  • 0.25 cup light brown sugar (55g), packed
  • 1 cup semi-sweet chocolate chunks (170g)
  • 0.5 cup semi-sweet chocolate chips (85g), divided
  • 2 tbsp unsalted butter (28g), melted
  • 1 tbsp pure vanilla extract (15ml)
  • 0.5 tsp salt (3g)

Equipment

  • 1 9x13 inch (23x33 cm) baking dish
  • 2 Large Mixing Bowls
  • 1 Whisk

Method
 

Instructions
  1. Grease a 9x13 inch baking dish with 1 tbsp of melted butter. Tear croissants into 1-2 inch pieces and spread evenly in the dish. Sprinkle the 1 cup of chocolate chunks over the croissants.
  2. In a large bowl, whisk eggs until frothy. Whisk in granulated sugar, brown sugar, and salt. Pour in the heavy cream, milk, and vanilla, and whisk until completely smooth.
  3. Pour the custard evenly over the croissants. Gently press down to help them absorb the liquid. Let the dish rest at room temperature for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Brush the top of the casserole with the remaining 1 tbsp of melted butter. Bake for 35-40 minutes, until the top is golden brown and the center is mostly set.
  5. Remove from the oven and immediately sprinkle the ½ cup of chocolate chips over the top. Let it rest for 10 minutes before slicing to allow the custard to set and the chocolate chips to melt into a glossy layer.

Notes

Don't Skip the Stale Croissants: Using fresh croissants can result in a soggy bake. Dry them out in a low-temperature oven for 15-20 minutes if you don't have stale ones.
Overnight for More Flavor: Assemble the casserole, cover, and refrigerate overnight for an even richer flavor. Let it sit at room temperature for 30 minutes before baking.
Use High-Quality Chocolate: A good quality chopped chocolate bar will melt better and provide a richer flavor than standard chocolate chips inside the casserole.