Chocolate Croissant Breakfast Bake – buttery croissants, cream cheese, sugar, eggs, milk and chocolate. Can assemble and refrigerate overnight. This is incredibly delicious! Can eat for breakfast or dessert. Perfect for Christmas morning!!
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Pin This RecipeI can not begin to put into words how delicious this Chocolate Croissant Breakfast Bake tasted. It was hands down one of the best sweet breakfast bakes I’ve ever eaten. Buttery croissants, cream cheese, sugar, and chocolate – how could it not be amazing?!?!?! You must try this ASAP! I promise you will love it.
Now, let’s talk about croissants. The picture above is a croissant. You find them in the bakery at the grocery store or your local bakery. This recipe does NOT use refrigerated crescent rolls. Croissants and crescent rolls are NOT the same thing. Please make a note to use croissants that you buy at the store.
This casserole can be made the night before and refrigerated overnight. This would be perfect for Christmas morning! I love make-ahead recipes, especially for the holidays! Easy preparation and easy clean up are a must this time of year!
We ate this for breakfast, but it is also great as a dessert. This recipe is also easy to half and bake in a 9×9-inch pan if you don’t need the whole recipe. We preferred to serve this slightly warm. If you are doing this for dessert, it might be good with a big ol’ scoop of vanilla ice cream.
Chocolate Croissant Breakfast Bake
Ingredients:
- 1 (10 to 13-oz) package mini croissants, chopped
- 2 (8-oz) packages cream cheese, softened
- 1⅓ cup sugar
- 4 eggs
- 2 tsp vanilla
- 2 cups milk
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Place croissant pieces in prepared pan. Sprinkle with chocolate chips.
- Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add milk and mix until combined. Pour evenly over croissant pieces.
- Let stand 20 minutes or cover and refrigerate overnight.
- Bake uncovered for 35 to 40 minutes or until set in center. Serve warm.
Notes:
Please note that this recipe used already prepared croissants from the bakery, NOT refrigerated crescent rolls.Steph
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I made this but my family wasn’t a fan with chocolate chips. I love the base with crescent rolls and cheese so I’m going to use canned cherry pie filling instead of chocolate chips for my Easter brunch.
There are NO crescent rolls in this recipe. This recipe uses bakery CROISSANTS. As I say multiple times, they are not the same thing.
I see you use already baked croissants but I only have refrigerated ones. Can I bake them and use them. Would they be too soft and would I need to let them become a “day old” croissant? Thanks.
I have only made the recipe as written, so I can not say how your changes will turn out. My guess is that if you baked the croissants and cut them up, it would be fine, but I can not say for sure.
Being gluten free, what’s a good sub for croissants?
Can I add fruit? Like dried cranberries?
you can add anything you want
What milk do you use 2%,1%, can you use heavy cream?
Whole, 1% or 2% milk is fine. I’ve never made this with heavy cream.
Made this following the recipe, it was delicious. Made another time with a sprinkle of cinnamon and cinnamon chips, was also delicious. So so good!!
Do you have a recipe for homemade croissants? We cannot do store bought because of the cross contamination risk for my peanut allergy son. This looks yummy.
I do, but it is extremely complicated and requires 3 days to make.
Do you use powdered sugar or regular sugar?
granulated white sugar
I have prepared this at least 4 times now and get the same results everytime! Everyone says it’s the BEST thing they’ve ever tasted! Thank you so much for this recipe!
SO glad everyone enjoys it!!
Have you tried it with cinnamon added? I want to try your exact recipe first, but I was thinking cinnamon might be tasty !
Sounds delicious!
I make breakfast for church volunteers each Sunday. Was taking the empty casserole dishes recently thru the foyer and walked into applause because of this awesome dish! I did use a little less sugar because of a combo of semi and milk chocolate chips. Today I tried 1/2 Reese’s PB chips with the chocolate chips and everyone was very pleased!
The first time I made this, the cream cheese mixture looked lumpy (like bits of cottage cheese were in it at the bottom) but it still tasted great! The first time, I used a generic cream cheese. The second time I made it, I used Philadelphia Cream Cheese and it was smooth. Prettier, and still tasted amazing! I know this question was from 2016, but I came here looking for answers to this question as well, so I hope this helps someone out. 😊
My family of 6 loved this!!! Will make again for sure. One ate it as their desert. I did cook just a bit longer but other than that I didn’t change a thing. Love it
Does it taste better making it the night before where it’s soaks all night, or just letting it soak the 20 minutes?
It tastes great either way. It just depends if you want to make this ahead of time or not.
Can you cut down on the amount of sugar – will it still be good?
No idea. I’ve only made as written
Hi there! I’m preparing this for a family the Tuesday before Christmas (Saturday). Should I go ahead and bake it and let them reheat it, or do you think it will be ok sitting assembled in the fridge for three days?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I added some peanut butter chips along with the chocolate chips…YUMMY!
Should this be stored in the fridge or room temp?
I refrigerate leftovers
This would be so yummy for a brunch themed bridal shower or baby shower. I’m definitely making this!!!
Has anyone tried freezing this and if so, how did it turn out? I wanted to make this ahead of time for Christmas and freeze it. Thanks!!
Hi! What a wonderful recipe. Only one problem, I have to make it in a 9by9 dish, cause my husband is diabetic, can I use any sugar free, reduced ingredients, etc. for this recipe? I appreciate it. Gail
You can certainly give it a try.
Thank you for this amazing recipe! I just made and taste tested it myself…delicious!
The cooking time should be close to the same using 9×9-inch pans. You can cook both at the same time
Just made this and it came out perfect! You have to read the instructions just as thdy are…i think people were making this more complicated than necessary lol i just eyeballed about how many big croissants it would take and made sure i added ingredients slowly to make sure everything was incorporated before adding the next…easy peasy…thanks plain chicky
Ug, same thing here. Mine is currently a soupy mess. I think the user above meant it would be helpful to say prepared croissants in the actual recipe. I only read the comments because mine turned out horribly. I may try this semi-homemade recipe again now that I know what you meant.
I should have read the reviews / questions down here first… I used refrigerated dough without baking it first and it did NOT turn out well. After baking for 45 minutes, it was still just like liquid and unset. But after baking another hour it did start to set up. Maybe mention in the recipe that the croissants need to be baked?
Could you make this in a crock pot?
I have never tried this in the crockpot. I'm sure you could, but I haven't tried it that way.
I am going to try this, and I am glad that I read the reviews. When I buy cream cheese, I make sure that I carefully read the ingredients. I learned the hard way that some brands do not mix well. Thanks for the recipe.
I beat the heck out of the cream cheese then added the eggs turned out very cream no lumps.
Can I use regular croissants? I can't find the minis, but I've worked out that 6 full size ones would be the same ounces?
Absolutely. You can use regular sized croissants if you can't find the mini.
Can I make this ahead of time? Fully cook it and everything and then reheat it the morning I need it? Thoughts? Suggestions? I'd like to bring it to a breakfast potluck but would have to get up ridiculously early to fully cook it the morning of.
This was delicious….I always buy croissants from Costco, they are excellent and you get 12 for $5.00. For my 9×13 I used five of them. Also found that just over a cup of chocolate chips was the prefect amount. Next time I will add some coarsely chopped pecans…Also, looking forward to making it with blueberries and white chocolate chips. Thanks for the recipe!
Great recipe although I will say 35-40 minutes was not accurate for me. Took closer to 50 minutes to completely set in my oven.
It’s best if you let the croissants absorb the liquid over night, so I’d suggest putting it together the night before, then baking it while you get ready for the potluck…take it warm!
I found the mini croissants in the bakery section at my grocery store. The chocolate chips are sprinkled on top of the chopped croissants before you pour the milk mixture over everything.
This looks amazing! Do you use the already baked croissants from the bakery or the refrigerated dough? Thanks!
Already baked croissants from the bakery section at the grocery store.