Ham Cheese Croissant Bake (Printable)

Buttery croissants layered with ham and cheese, soaked in a creamy custard for a savory brunch dish.

# What You 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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange torn croissant pieces evenly in the prepared baking dish.
03 - Sprinkle diced ham evenly over croissants, then distribute both Gruyère and cheddar cheeses on top.
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 facilitate absorption.
06 - Allow to stand 10-15 minutes for croissants to absorb custard. Alternatively, cover and refrigerate up to overnight for make-ahead preparation.
07 - Bake uncovered for 35-40 minutes until puffed, golden brown, and center is just set.
08 - Remove from oven and let rest 10 minutes. Garnish with fresh chives or parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It feels fancy and restaurant-worthy but takes almost no skill, so you can actually relax while your guests arrive.
  • You can assemble it the night before and bake it fresh in the morning, which is basically a gift to yourself on busy days.
02 -
  • Fresh croissants will disintegrate into sad, mushy pieces—stale ones are non-negotiable, so buy them a day ahead or ask the bakery for yesterday's batch.
  • Covering the dish while it bakes is tempting but resist it; the uncovered top gets crispy and golden in a way that covered tops never do.
03 -
  • Don't skip the mustard in the custard—it sounds counterintuitive but it's the secret ingredient that makes people ask what's making everything taste so good.
  • If your baking dish isn't deep enough or you're feeding a crowd, make two casseroles instead of trying to overfill one, which guarantees better baking and prevents spillover drama.
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