There’s something magical about waking up to the smell of buttery croissants and warm chocolate drifting from the oven. This Chocolate Croissant Baked French Toast is the kind of breakfast that feels fancy but takes almost no effort — the secret weapon of weekend hosts and brunch lovers alike. I first made this on a snowy Sunday morning when the world felt quiet and slow, and it instantly became a family favorite. It’s comfort food that doesn’t just fill your belly — it fills your kitchen with joy. If you’re as obsessed with cozy, make-ahead recipes as I am, you’ll also love exploring more breakfast ideas like this fluffy brioche French toast bake from Tastes Better From Scratch.
What I love most about this dish is how forgiving it is — you can prep it the night before, pop it in the fridge, and bake it straight from cold while you sip your morning coffee. The result? Crispy golden edges, pockets of melty chocolate, and a custardy center that tastes like dessert disguised as breakfast. Whether you’re planning a holiday brunch, a lazy Saturday, or just want to spoil yourself a little, this recipe promises to make your morning feel special without the stress.
Croissants (8–10 large, preferably day-old)
Use croissants that are slightly stale; they soak up the custard beautifully without turning soggy. If yours are fresh, tear them up and toast lightly in the oven for 5–7 minutes.
Mini Chocolate Chips (1 cup)
Mini chips melt into tiny ribbons of chocolate throughout the bake. You can swap for chopped chocolate bars if you like a more rustic texture.
Cream Cheese (4 oz, softened)
Adds richness and a slight tang that balances the sweetness. Soften it fully for easy blending — this helps create that dreamy, creamy custard layer.
Eggs (6 large)
They bind everything together and make the custard silky. Always crack your eggs into a separate bowl first — it keeps shells out and the texture even.
Whole Milk (1 ½ cups)
Gives body to the custard. Whole milk works best, but you can sub with half-and-half for a more indulgent bite.
Heavy Cream (1 cup)
The secret to a decadent, bakery-style texture. It keeps the French toast moist and rich without being dense.
Granulated Sugar (½ cup)
Sweetens the custard just enough to balance the chocolate. You can reduce slightly if you prefer a less sweet breakfast.
Vanilla Extract (2 teaspoons)
Adds warmth and rounds out the custard flavor. Pure vanilla makes a noticeable difference here.
Salt (¼ teaspoon)
A pinch of salt enhances the chocolate and keeps everything from tasting one-note.
Powdered Sugar (for serving)
Dust over the top just before serving for that café-style finish.
How to Make Chocolate Croissant Baked French Toast
This is the kind of recipe that makes your kitchen smell like a French bakery — without needing any fancy techniques. Here’s how to bring it together:
- Prep the Pan
Grease a 9×13-inch baking dish generously with butter or nonstick spray. Tear croissants into large chunks and scatter half into the pan. - Layer the Chocolate
Sprinkle half of the chocolate chips over the croissants, letting some fall between layers — they’ll melt beautifully when baked. - Add More Croissants
Layer the remaining croissant pieces on top, pressing down slightly to make space for the custard. - Make the Custard
In a large mixing bowl, beat the softened cream cheese until smooth. Add eggs, sugar, milk, cream, vanilla, and salt. Whisk until the mixture is completely smooth and slightly frothy. - Pour and Soak
Slowly pour the custard evenly over the croissant mixture. Press gently to help the croissants absorb all that goodness. - Chill Overnight (Optional but Recommended)
Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This step makes the texture ultra creamy. - Bake to Perfection
Preheat oven to 350°F (175°C). Bake uncovered for 45–55 minutes — until the top is golden brown and the center is just set. For a softer texture, bake closer to 45 minutes; for a crisper top, go a little longer. - Finish and Serve
Let it rest for 10 minutes, then dust with powdered sugar. Serve warm with whipped cream, berries, or a drizzle of warm maple syrup.
Tips & Variations
- Make it Ahead: Assemble the casserole the night before and refrigerate overnight. Bake straight from the fridge in the morning — perfect for holidays or hosting.
- Flavor Swaps: Try adding a handful of raspberries, orange zest, or even a swirl of Nutella between layers for a twist.
- Bread Options: No croissants? Use buttery brioche or challah — just measure by volume (about 10 cups).
- Storage Tips: Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 325°F for 10–15 minutes for that fresh-baked taste.
- Freezing Tip: Freeze baked portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
This baked French toast looks just as good as it tastes — and presentation counts, especially for Pinterest-worthy brunches!
- Top with Fresh Berries: Strawberries, raspberries, or blueberries add color and a hint of tartness.
- Drizzle with Maple Syrup or Chocolate Sauce: Perfect for a dessert-style breakfast.
- Add a Dollop of Whipped Cream: Because why not? It’s brunch!
- Pair with Coffee or Mimosas: The rich chocolate flavor goes perfectly with a bold roast or a citrusy sip.
- Serve on a Pretty Brunch Board: Pair with bacon, fruit salad, and maybe a bowl of yogurt for a beautiful, balanced spread.
FAQs About Chocolate Croissant Baked French Toast
Q1. Can I use store-bought mini croissants?
Absolutely! Just make sure they’re not too buttery or flaky, or toast them briefly before using.
Q2. Can I make this without cream cheese?
Yes — simply omit it and add an extra ½ cup of heavy cream for a silkier, custard-like texture.
Q3. How long can it sit in the fridge before baking?
Up to 24 hours. The longer it sits, the more custard it absorbs and the richer the flavor becomes.
Q4. Can I bake it ahead and reheat later?
Definitely. Bake as directed, cool completely, cover, and refrigerate. Reheat in the oven at 325°F until warmed through.
Q5. Can I make this dairy-free?
Use dairy-free croissants and swap milk and cream with coconut milk and coconut cream — it gives a lovely tropical twist.
Q6. How do I keep the top from burning?
If the top browns too quickly, tent loosely with foil during the last 15 minutes of baking.
Final Thoughts
This Chocolate Croissant Baked French Toast is one of those dishes that looks like it came from a bakery window but comes together with pantry basics and zero stress. It’s perfect for holidays, birthdays, or those “just because” mornings when you want something cozy and sweet. Whether you’re serving it to guests or treating yourself, this recipe proves that simple ingredients can create something truly memorable.
If you’re looking to add even more inspiration to your breakfast rotation, check out these creative brunch recipes from Sally’s Baking Addiction. Trust me — once you try this chocolate croissant version, you’ll want to bake it on repeat.
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Chocolate Croissant Baked French Toast – The Ultimate Cozy Brunch Treat
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
A rich and indulgent Chocolate Croissant Baked French Toast that combines flaky, buttery croissants with melty chocolate chips and a velvety vanilla custard. This easy make-ahead breakfast is perfect for cozy mornings, holiday brunches, or special occasions when you want something sweet, warm, and satisfying — without spending hours in the kitchen.
Ingredients
8–10 large croissants (preferably day-old) – Tear into large chunks for the perfect texture.
1 cup mini chocolate chips – Or use chopped dark chocolate for bolder flavor.
4 oz cream cheese, softened – Adds richness and balance to the sweetness.
6 large eggs – The backbone of your creamy custard.
1 ½ cups whole milk – Provides structure and a smooth texture.
1 cup heavy cream – For a luxurious, bakery-style consistency.
½ cup granulated sugar – Just enough sweetness without overpowering.
2 teaspoons pure vanilla extract – Rounds out the flavor beautifully.
¼ teaspoon salt – Enhances the chocolate flavor.
Powdered sugar, for serving – Adds a light, café-style finish.
Optional toppings: Fresh berries, whipped cream, maple syrup, or chocolate drizzle.
Instructions
Prep the Pan
Grease a 9×13-inch baking dish with butter or nonstick spray. Tear croissants into chunks and spread half into the dish.Add Chocolate Layers
Sprinkle half of the chocolate chips over the croissants, then layer the remaining croissant pieces on top.Make the Custard
In a large bowl, beat cream cheese until smooth. Whisk in eggs, milk, cream, sugar, vanilla, and salt until fully combined.Assemble
Pour the custard evenly over the croissant mixture. Gently press down to help the croissants absorb the custard.Chill (Optional but Recommended)
Cover with plastic wrap and refrigerate at least 4 hours or overnight for a creamier texture.Bake
Preheat oven to 350°F (175°C). Remove dish from fridge and bake uncovered for 45–55 minutes, until golden brown and set in the center.Serve
Cool for 10 minutes, dust with powdered sugar, and serve warm with your favorite toppings.
Notes
Make-Ahead: Assemble the night before and refrigerate overnight for effortless mornings.
Storage: Store leftovers covered in the fridge for up to 3 days. Reheat in a 325°F oven until warm.
Freeze It: Freeze baked portions for up to 2 months. Thaw in the fridge overnight before reheating.
Flavor Variations: Add orange zest, raspberries, or a swirl of Nutella for a twist.
Texture Tip: Use slightly stale croissants for best results — they soak up the custard perfectly without getting soggy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 240 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 155 mg