Ham Cheese Croissant Bake (Printable Version)

Buttery croissants, smoky ham, and melted cheese baked into a warm, comforting custard 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

# 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 the custard mixture evenly over the croissant, ham, and cheese layers, pressing down lightly to soak.
06 - Let stand for 10-15 minutes to allow croissants to absorb the custard, or refrigerate covered up to overnight.
07 - Bake uncovered for 35-40 minutes, or until puffed, golden, 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 Hints:

01 -
  • It feels fancy enough for guests but comes together in under 20 minutes of actual work.
  • You can prep it the night before and just bake it fresh in the morning, which is basically a gift to yourself.
  • The croissants get buttery and custardy without turning into mush, hitting that perfect tender-crispy balance.
02 -
  • The 10 to 15 minute soak is non-negotiable—rushing this step means dry croissants in the corners and a gummy center, which defeats the whole purpose.
  • If your baking dish is shallow, the custard might overflow, so fill it only three-quarters full and save extra custard to pour in halfway through baking.
03 -
  • Tear croissants by hand instead of cutting them—it creates irregular pieces that cradle the custard better than uniform cubes.
  • Toast the croissant pieces lightly in a dry skillet for two minutes before assembling if you're worried they'll get too soggy; it adds texture that holds up to the liquid.
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