Ham Cheese Croissant Bake (Print Version)

Buttery croissants layered with ham, cheeses, and creamy custard baked to golden perfection.

# 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

# Step-by-Step:

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 even soaking.
06 - Let stand for 10-15 minutes to allow croissants to absorb custard, or refrigerate covered 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 chives or parsley if desired. Serve warm.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when really you spent maybe twenty minutes of actual hands-on work.
  • Make it the night before and bake it fresh in the morning—the ultimate stress-free entertaining move.
  • The custard creates this impossibly creamy center while the croissants stay buttery and textured, never mushy.
  • It's fancy enough for brunch guests but easy enough that you won't panic while making it.
02 -
  • The resting time before baking is genuinely important—those croissants need time to absorb the custard or they'll stay dry in the middle, so don't skip it even if you're in a hurry.
  • Don't overbake this; the center should be just set with a tiny bit of jiggle, because carryover cooking will firm it up as it rests, and a slightly underdone center tastes infinitely better than a rubbery one.
03 -
  • A tiny pinch of nutmeg stirred into the custard adds an almost imperceptible warmth that makes people pause and ask what that delicious flavor is—don't tell them it's nutmeg or they'll overthink it.
  • If your baking dish is shallower than expected, the baking time might be shorter, so start checking at 30 minutes rather than waiting the full 40.
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