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A baking dish filled with freshly baked pain au chocolat dusted with powdered sugar, with coffee in the background.

Decadent Chocolate Croissant Bake

This indulgent Chocolate Croissant Bake is an effortless yet impressive dish, featuring flaky, buttery chocolate croissants soaked in a rich vanilla-cinnamon custard and baked until golden and irresistibly gooey. Perfect for a special brunch or a luxurious dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the Croissant Bake
  • 6 large chocolate croissants store-bought, day-old, or thawed from frozen
  • 2 tbsp unsalted butter softened, for greasing
  • 4 large eggs
  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch salt
Optional Garnish
  • 1/4 cup chocolate chips semi-sweet or dark
  • powdered sugar for dusting

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with the softened unsalted butter.
  2. Slice each chocolate croissant into 1-inch thick pieces. Arrange the sliced croissants in a single layer in the prepared baking dish. Don't worry if they are tightly packed; this helps create a cohesive bake.
Make the Custard
  1. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is completely smooth and well combined.
Assemble and Bake
  1. If desired, sprinkle the optional chocolate chips evenly over the arranged croissant pieces in the baking dish.
  2. Carefully pour the prepared custard mixture evenly over the croissants, ensuring that all pieces are thoroughly moistened. Gently press down on the croissants with a spatula or your hands to help them absorb the liquid.
  3. Let the dish sit at room temperature for 15-20 minutes to allow the croissants to soak up the custard. For an even richer, more custardy texture and deeper flavor, you can cover the dish with plastic wrap and refrigerate for at least 30 minutes, or even overnight.
  4. Bake in the preheated oven for 35-45 minutes, or until the top is puffed, golden brown, and the custard is set. A knife inserted into the center should come out mostly clean.
  5. Remove the Chocolate Croissant Bake from the oven and let it cool for 5-10 minutes before serving. This allows the custard to fully set.
  6. Dust with powdered sugar before serving, if desired, for an elegant finish.

Notes

For a different flavor profile, you can add a tablespoon of orange zest to the custard. This bake is fantastic served warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.