Ham Swiss Croissant Bake (Print Version)

Buttery croissants layered with ham, Swiss cheese, and a creamy custard for an easy dinner.

# Components:

→ Bread & Dairy

01 - 4 large butter croissants (preferably day-old), cut into 2-inch pieces
02 - 2 cups shredded Swiss cheese
03 - 1.5 cups whole milk
04 - 0.5 cup heavy cream

→ Meats

05 - 8 oz cooked ham, diced

→ Vegetables & Aromatics

06 - 4 green onions, thinly sliced

→ Eggs & Seasoning

07 - 4 large eggs
08 - 0.5 teaspoon Dijon mustard
09 - 0.5 teaspoon freshly ground black pepper
10 - 0.25 teaspoon salt
11 - Pinch of ground nutmeg

→ For Topping

12 - 2 tablespoons grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Distribute half of croissant pieces evenly in baking dish. Top with half of ham, half of Swiss cheese, and half of green onions. Repeat with remaining croissants, ham, cheese, and green onions.
03 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until fully combined.
04 - Pour egg mixture evenly over layered croissants and ham, pressing down gently to ensure adequate soaking.
05 - Sprinkle with Parmesan cheese if desired.
06 - Bake uncovered for 30 to 35 minutes, until top is golden and custard is set in center.
07 - Allow to cool for 5 to 10 minutes before serving.

# Expert Advice:

01 -
  • The croissants turn into something almost bread pudding-like when they soak up the custard, but with ham and cheese making it legitimately dinner-worthy.
  • It comes together in 15 minutes of actual work, then the oven does the rest while you set the table or pour wine.
  • Everyone asks for the recipe because it tastes like you spent way more time than you actually did.
02 -
  • Day-old croissants are genuinely better for this than fresh ones, so don't feel bad about using yesterday's leftovers from the bakery.
  • If your custard isn't quite set in the center after 35 minutes, give it another 5 and trust your oven over the timer, because ovens are liars sometimes.
03 -
  • Gently press the croissants down after pouring the custard, giving them a minute to absorb before it all bakes, so you don't end up with dry bread on top and soggy bits underneath.
  • Let the baked dish rest for those 5 to 10 minutes before cutting into it, because the custard continues setting and you'll have clean slices instead of a creamy puddle on the plate.
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