Ham Cheese Croissant Bake (Printable)

Buttery croissants with ham and cheese baked in a creamy custard for a savory brunch dish.

# What 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

# Method:

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

# Expert Pointers:

01 -
  • Perfect for brunch gatherings or lazy weekend mornings
  • Uses day-old croissants for minimal waste and maximum flavor
  • Can be assembled the night before and baked fresh in the morning
  • Combines the richness of Gruyère and cheddar with savory ham
  • Feeds a crowd with minimal hands-on effort
  • Tastes like an indulgent French bistro breakfast
02 -
  • Press down gently on the casserole after pouring the custard to ensure all croissant pieces are soaked
  • Don't overbake—the center should be just set but still slightly jiggly when you remove it from the oven
  • Let the casserole rest for 10 minutes after baking for easier slicing and serving
  • Use a 9x13-inch baking dish for the perfect ratio of crispy edges to custardy center
  • Make it the night before for an effortless morning—just pop it in the oven
  • Garnish with fresh herbs right before serving for a pop of color and freshness
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