Ham Cheese Croissant Bake (Print)

Buttery croissants baked with ham, cheese, and custard for a rich, savory brunch dish.

# Ingredients:

→ Bread & Base

01 - 4 large day-old croissants, torn into bite-sized pieces

→ Meats

02 - 1.5 cups diced cooked ham

→ Cheese

03 - 1.5 cups shredded Gruyère or Swiss cheese
04 - 0.5 cup shredded cheddar cheese

→ Custard

05 - 6 large eggs
06 - 2 cups whole milk
07 - 0.5 cup heavy cream
08 - 1 teaspoon Dijon mustard
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon ground black pepper
11 - 0.25 teaspoon garlic powder

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange croissant pieces evenly in the prepared baking dish.
03 - Sprinkle diced ham evenly over the croissants, followed by Gruyère and cheddar cheese.
04 - In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and garlic powder until well combined.
05 - Pour custard mixture evenly over the croissant, ham, and cheese layers, pressing down lightly to ensure proper soaking.
06 - Let stand for 10-15 minutes to allow croissants to absorb the custard. Alternatively, cover and refrigerate overnight.
07 - Bake uncovered for 35-40 minutes, or until puffed, golden brown, and the center is just set.
08 - Remove from oven and let rest for 10 minutes. Garnish with chives or parsley if desired. Serve warm.

# Expert Tips:

01 -
  • It tastes like a French bakery decided to become breakfast, but you made it happen in your own kitchen.
  • The night-before assembly means you can actually enjoy your morning instead of rushing around like someone possessed.
  • Everyone will think you're more sophisticated than you actually are, which is the true victory.
02 -
  • If you skip the resting period after baking, your casserole will be a beautiful puff that collapses into itself the moment you cut it—wait those 10 minutes like your life depends on it.
  • Croissants vary wildly in dryness and density, so if yours seem particularly dense, tear them smaller and don't be afraid to really press them into the custard during assembly.
03 -
  • Use day-old croissants specifically—fresh ones are too delicate and become mushy, while day-old ones have enough structural integrity to hold up to soaking.
  • Whisk your custard thoroughly and let it sit for a minute so any air bubbles come to the surface, which prevents weird texture pockets in your final bake.
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