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If you love starting the day on a sweet note, this Chocolate Croissant Breakfast Bake totally nails that cozy vibe—think gooey chocolate, buttery croissants, and a creamy filling that just feels extra special. Whip it up, and suddenly any Saturday or holiday brunch feels a little like you’re at a sidewalk café in Paris.
I made this for a morning hangout and now my whole family asks for it whenever company shows up. It’s a crowd favorite, hands down.
Inviting Ingredients
- Semi sweet chocolate morsels: These give you yummy melted bits in every bite. Good quality makes the chocolate flavor pop
- Milk: Go for whole milk for extra richness, but you can use whatever’s in your fridge. It makes the filling nice and light
- Vanilla extract: Pure vanilla takes the taste up a notch and adds that homey smell
- Large eggs: They hold the whole thing together and make it fluff up. Fresher eggs = better results
- Sugar: The sweetness is key here. Regular fine sugar mixes in the easiest
- Cream cheese: Needs to be soft for easy mixing. It brings creaminess to every forkful
- Mini croissants: Chop or tear them up so they soak in all the goodness. Fresh or day old croissants both work, day old won’t get soggy as quickly
Simple How-To Steps
- Bake to Perfection:
- Pop the casserole into your oven with no cover and bake for 35 to 40 minutes. The middle should look puffed with just a little wiggle. Dish it up warm for best flavor
- Let It Soak:
- Pour the custard all over the croissant/chocolate mixture so everything gets a good soak. Hanging out for 20 minutes lets it really set, but you can chill it overnight for max flavor and zero morning stress
- Make Your Custard:
- Grab a big bowl and whip cream cheese until it’s smooth—starting with soft cream cheese helps the most. Next blend in eggs, vanilla, and sugar until it’s mixed. Pour in milk last and give it a good stir
- Add Croissants and Chocolate:
- Spread your croissant bits evenly in the greased baking dish. Toss chocolate bits all over so every bite grabs some chocolate
- Prep Your Oven and Pan:
- Warm your oven up to 350°F and grease a 9x13-inch pan so cleanup later is a breeze
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Good to Know
There’s nothing better than that first forkful of warm croissant bake on a chilly day. The melted chocolate and cream cheese just blend into perfection. It always reminds me of slow Sunday mornings with everyone crammed into the kitchen together.
Storing Leftovers
Just tuck your bake in the fridge (covered) and it’ll easily last three days. Want to reheat? Nuke slices until warm or cover with foil and bake at 300°F until it’s hot. Got leftovers? They freeze super well—just wrap them up, and let them thaw in the fridge overnight before you reheat.
Swaps & Easy Fixes
No whole milk? Use half and half or your favorite dairy free drink. You can also swap in milk chocolate or dark chocolate for the semi-sweet bits. Just have regular-sized croissants? Three or four, chunked up, does the trick.
Serving Up
Best way to serve is nice and warm, dusted with powdered sugar or drizzled with extra chocolate sauce. Fresh berries add a pop of tartness, or top it with a spoonful of whipped cream for a dessert twist.
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Touch of Tradition
There’s a reason the French adore their croissants—and pain au chocolat is a Parisian favorite. This version lets you get that bakery magic right at home, just with a comfy American casserole twist. It’s comfort food with a little European sparkle.
Frequently Asked Questions
- → Is it okay to put this together before bed?
Definitely. Build everything at night, keep it in the fridge, and then pop it in the oven in the morning so it comes out fresh and tasty.
- → Which chocolate makes this taste best?
Semi-sweet chips melt perfectly and aren’t too sweet, but if you’d rather use dark or milk chocolate, go for it.
- → How do I switch this to gluten-free?
Swap for gluten-free croissants and check that your chocolate and vanilla are GF — that’s it.
- → Which pan works out best?
Grab a 9x13-inch dish. It lets the custard and pastry cook through evenly so you get that just-right creamy middle and crisp top.
- → Got leftovers? How do I store them?
Stick them in the fridge for up to three days. To reheat, pop a serving in the microwave just until warm. Easy.
- → Can I mix in other flavor boosts?
Sure thing—a little cinnamon or orange zest stirred into the custard mix really makes it pop.