Ham Cheese Croissant Bake (Printable Version)

Buttery croissants layered with ham and melted cheese baked in a creamy custard.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange torn croissant pieces evenly in the prepared baking dish.
03 - Sprinkle diced ham evenly over croissants, then distribute both Gruyère and cheddar cheeses uniformly across the top.
04 - In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and garlic powder until fully incorporated.
05 - Pour custard mixture evenly over croissant, ham, and cheese layers, pressing down gently to facilitate absorption.
06 - Allow mixture to stand for 10-15 minutes for custard absorption, or cover and refrigerate overnight for make-ahead preparation.
07 - Bake uncovered for 35-40 minutes until puffed, golden brown, and center is set.
08 - Remove from oven and let rest for 10 minutes. Garnish with chives or parsley as desired. Serve warm.

# Expert Suggestions:

01 -
  • Make-ahead friendly—perfect for stress-free entertaining and busy mornings
  • Uses day-old croissants, turning simple ingredients into something extraordinary
  • Rich, savory flavors from Gruyère, cheddar, and smoky ham create ultimate comfort food
  • Feeds a crowd with minimal effort and impressive presentation
  • Versatile enough to customize with your favorite meats, cheeses, or vegetables
02 -
  • Day-old croissants work best—they absorb custard without falling apart
  • Don't skip the resting time; it ensures even custard distribution and better texture
  • Use quality Gruyère for authentic nutty flavor, or Swiss cheese as an accessible alternative
  • Check doneness by gently shaking the dish—the center should jiggle slightly but not be liquid
  • Let the casserole rest 10 minutes after baking for easier slicing and serving
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently to maintain texture
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