Ham Cheese Croissant Bake (Printable Version)

Buttery croissants layered with smoky ham, melted cheeses, and a rich custard for a cozy brunch dish.

# What You'll Need:

→ Bread & Base

01 - 4 large croissants, preferably day-old, 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

# Cooking Steps:

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 soaking.
06 - Let stand for 10-15 minutes to allow croissants to absorb custard, or refrigerate up to overnight, covered.
07 - Bake uncovered for 35-40 minutes until puffed, golden, 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 looks elegant enough for guests but requires almost no skill, just patience while the oven does the work.
  • The custard transforms stale croissants into something impossibly tender and luxurious, no waste required.
  • You can assemble it the night before and bake it fresh in the morning, which means actual sleep instead of stress.
02 -
  • Underbaking is forgivable; overbaking turns custard grainy and sad, so err on the side of slightly jiggly in the very center.
  • Don't skip the resting time after baking—it's the difference between scoopable slices and runny disappointment on the plate.
03 -
  • Buy croissants from a bakery, not a box, and ask for day-old ones—they're cheaper and perform better in this dish than fresh buttery ones that can get mushy.
  • If you're nervous about the custard setting, remember that it will continue cooking slightly as it cools, so pull it out when it still looks a tiny bit underdone in the absolute center.
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