Ham Cheese Croissant Bake (Printable Version)

Buttery croissants layered with ham, cheese, and a rich custard for a savory brunch bake.

# The Ingredients You'll Need:

→ 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

# Step-by-Step Instructions:

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 croissants, then distribute both Gruyère and cheddar cheese.
04 - In a large bowl, whisk eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and garlic powder until fully combined.
05 - Pour custard mixture evenly over layered ingredients, pressing lightly to ensure proper absorption.
06 - Allow to stand for 10 to 15 minutes so croissants absorb custard, or cover and refrigerate overnight.
07 - Bake uncovered for 35 to 40 minutes until puffed, golden brown, and center is set.
08 - Remove from oven and let rest for 10 minutes. Garnish with fresh chives or parsley if desired. Serve warm.

# Additional Tips::

01 -
  • It transforms day-old croissants into something even better than they were fresh, with a custardy interior that feels like dessert masquerading as breakfast.
  • Make it the night before and bake it in the morning—perfect for when you want to look effortlessly put-together but actually slept in.
  • Feeds a crowd with minimal effort, and somehow tastes like you spent hours in the kitchen.
02 -
  • The custard will look slightly underdone in the center when you pull it from the oven—that's perfect. It continues to cook and set during the resting period, and overcooked custard becomes rubbery and separates.
  • If you refrigerate the assembled casserole overnight, add 5 to 10 minutes to the baking time since you're starting from cold. Your kitchen will smell incredible, and your guests will assume you woke up at dawn to make this.
03 -
  • Use truly day-old croissants or let fresh ones sit uncovered on the counter for a few hours—they need to be sturdy enough to hold the custard without dissolving into mush.
  • Whisk your custard ingredients really well, especially the eggs, so everything incorporates smoothly and bakes evenly. A lumpy mixture will result in an uneven texture throughout the casserole.
Return to Recipe