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Chocolate Croissant Breakfast Bake

Chocolate croissant breakfast bake with torn buttery croissant pieces soaked in a rich custard and baked until puffed and golden. Dark chocolate chunks melt through for a soft, bread-pudding-like center, finished with a quick powdered sugar glaze drizzle.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

6 large croissants, torn into pieces
  • 6 croissants Tear into pieces so they soak evenly; letting them sit out overnight helps them absorb custard better.
4 large eggs
  • 4 eggs
1 1/2 cups whole milk
  • 1.5 cup whole milk
1/2 cup heavy cream
  • 0.5 cup heavy cream
1/3 cup granulated sugar
  • 0.33 cup granulated sugar
1 tsp vanilla extract
  • 1 tsp vanilla extract
1 cup dark chocolate chunks
  • 1 cup dark chocolate chunks
1/2 cup powdered sugar
  • 0.5 cup powdered sugar
2 tbsp milk, for glaze
  • 2 tbsp milk Use for the glaze to thin powdered sugar into a drizzle.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a baking dish (use a sheet pan if that’s what your dish sits on).
  2. Whisk the eggs, whole milk, heavy cream, granulated sugar, and vanilla extract together until smooth.
  3. Layer the torn croissants and dark chocolate chunks in the greased baking dish so chocolate is distributed.
  4. Pour the egg mixture evenly over the croissants and press down gently to help the pieces soak.
Bake and glaze
  1. Bake at 350°F for 25-30 minutes, until puffed and golden on top.
  2. Whisk the powdered sugar with 2 tbsp milk until smooth, then drizzle over the warm bake before serving for a glossy finish.

Notes

For best soaking, tear the croissants into bite-size pieces and let them sit out overnight so they absorb custard without turning soggy. Store leftovers in the refrigerator up to 3 days; rewarm individual portions in the oven or toaster oven until steaming. Freezing is not recommended because the croissant texture can become gummy after thawing. If you want a lighter option, use half-and-half instead of the heavy cream for the custard richness.