Ham Cheese Croissant Bake (Print Version)

Buttery croissants layered with ham and cheese soaked in a rich 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

# How to Make:

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, 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 custard mixture evenly over croissant, ham, and cheese layers, pressing down lightly to ensure absorption.
06 - Let stand for 10-15 minutes to allow croissants to absorb custard, or cover and refrigerate overnight for make-ahead convenience.
07 - Bake uncovered for 35-40 minutes until puffed, golden brown, and center is just set.
08 - Remove from oven and let rest for 10 minutes. Garnish with chives or parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It feels fancy enough to serve guests but comes together in about fifteen minutes of actual hands-on work.
  • You can assemble everything the night before and just pop it in the oven when you wake up, making mornings feel less hectic.
  • That moment when it comes out of the oven puffed and golden is pure kitchen magic, and everyone thinks you've been cooking all morning.
02 -
  • The standing time after pouring the custard is non-negotiable if you want the croissants to actually absorb the eggs and cream instead of just floating on top.
  • If your croissants are fresh and soft, use them anyway but reduce the soaking time slightly, as they'll absorb moisture faster.
03 -
  • Shred your own cheese rather than buying pre-shredded—it melts more smoothly and creates a silkier texture throughout.
  • If your custard looks grainy or separated when you're whisking, you've gone too hard—gentle, steady whisking keeps everything creamy and emulsified.
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