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Sweet Chocolate Croissant Breakfast Bake Casserole

A decadent, custard-soaked breakfast casserole made with buttery croissants, rich cocoa, and melted chocolate chips.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: French Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 large croissants, stale, torn into chunks
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped pecans optional
  • 1/2 cup powdered sugar for dusting

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Spatula
  • Wire rack

Method
 

Steps
  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Spread the croissant chunks evenly into the prepared baking dish.
  3. Whisk eggs in a large bowl until frothy.
  4. Whisk in milk, heavy cream, granulated sugar, brown sugar, cocoa powder, vanilla, and salt until smooth.
  5. Gently fold in the chocolate chips.
  6. Pour the mixture over the croissants and press down gently to ensure absorption.
  7. Top with pecans if using, and let the dish sit for 15 minutes.
  8. Bake for 35-40 minutes until set and golden.
  9. Cool on a wire rack for 10 minutes.
  10. Dust with powdered sugar and serve warm.

Notes

Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes for best texture.