Ham and Cheese Croissant Bake (Printable)

Buttery croissants layered with ham and cheese, soaked in rich custard for a comforting bake.

# Required Ingredients:

→ 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, optional

# Preparation 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 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 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 refrigerate covered up to overnight.
07 - Bake uncovered for 35-40 minutes until puffed, golden, and center is just set.
08 - Remove from oven and let rest 10 minutes. Garnish with chives or parsley if desired. Serve warm.

# Expert Suggestions:

01 -
  • It comes together in minutes but tastes like you've been in the kitchen for hours.
  • You can prep it the night before, which means sleeping in and still impressing everyone.
  • The croissants get impossibly tender while the edges turn crispy and golden, creating this perfect textural moment.
02 -
  • Don't skip the resting time before baking; it's the difference between custardy and soaked-through in the best way.
  • If your oven runs hot, start checking at 30 minutes because a slightly underbaked center is infinitely better than a rubbery one.
03 -
  • Buy your croissants a day or two early and leave them uncovered on the counter so they dry out slightly—they'll soak up custard without turning to mush.
  • Whisk the custard vigorously for a full minute so air incorporates and the baked casserole rises beautifully and stays light.
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