Fluffy croissants soaked in a savory egg custard with melty ham and cheese, baked into the easiest brunch crowd-pleaser.
If you have ever stared at a pile of leftover croissants wondering what to do with them, this ham and cheese croissant bake is your new best friend. It takes everything you love about a warm deli croissant sandwich and turns it into a golden, bubbly casserole that feeds a crowd with almost no stress. Think buttery croissant layers, smoky ham, and pockets of gooey cheese all wrapped in a silky egg custard. It feels like something from a cozy brunch cafe, but it happens right in your home oven.
This dish is essentially a savory bread pudding or strata, but richer and more indulgent thanks to the croissants. You tear them into chunky pieces, toss them with ham and cheese, then soak everything in a Dijon kissed custard. After a quick rest, it bakes up puffed, browned, and incredibly fragrant. It is the kind of brunch recipe that makes people wander into the kitchen asking what smells so good.
It is especially perfect when you want to host without juggling a skillet at the last minute. Assemble it ahead, tuck it into the fridge, and simply bake when guests arrive. The results taste like you worked much harder than you did. With both US and metric measurements, you can easily adapt it whether you are cooking in a tiny apartment kitchen or for a big family holiday.
Why you will love this ham and cheese croissant bake:
- Make ahead friendly, ideal for holidays, potlucks, or lazy weekends.
- Uses leftover or slightly stale croissants so nothing goes to waste.
- Customizable with whatever cheese, herbs, or deli meat you have on hand.
- Comforting and kid friendly yet special enough for brunch with guests.
- Simple, one pan recipe with easy, visual cues so you cannot really mess it up.
Ingredients
Serves: 8
Prep time: ~20 minutes
Chill time (recommended): 30 minutes to overnight
Bake time: 35 to 40 minutes
For the Croissant Base
- 6 large bakery croissants, preferably day old, torn into big pieces (about 12 oz / 340 g)
- 8 oz (225 g) cooked ham, diced or sliced (thick cut works best)
- 1 1/2 cups (150 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) shredded Gruyère or Swiss cheese (optional, for extra flavor)
- 3 green onions, thinly sliced
For the Savory Custard
- 6 large eggs
- 2 cups (480 ml) whole milk or 1 1/2 cups (360 ml) milk plus 1/2 cup (120 ml) cream for extra richness
- 1 teaspoon Dijon mustard (5 ml)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional but tasty)
- 1/2 teaspoon kosher salt, plus a pinch more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg (optional, classic with egg dishes)
For the Topping & Pan
- 1 tablespoon (14 g) butter, softened, for greasing the dish
- 1/2 cup (50 g) extra shredded cheese (cheddar or Gruyère)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
- Chopped fresh parsley, for serving (optional)
💡 Shopping tip: Grab the discounted bakery croissants that are a day old. They are usually cheaper and actually soak up the custard better than super fresh ones.
Step-by-Step Instructions
- Prep the pan and croissants (5 minutes).
- Grease a 9 x 13 inch (23 x 33 cm) baking dish generously with the softened butter.
- Tear the croissants into large, bite sized pieces and scatter them evenly in the dish.
- Layer in ham, cheese, and onions (5 minutes).
- Sprinkle the diced ham over the croissants.
- Add the 1 1/2 cups cheddar, 1/2 cup Gruyère or Swiss, and most of the green onions, reserving a spoonful for garnish if you like.
- Lightly toss with your hands so the ham and cheese peek through all over, then spread into an even layer.
- Whisk the custard (5 minutes).
- In a large bowl, whisk the eggs until smooth.
- Add the milk (and cream if using), Dijon mustard, garlic powder, onion powder, salt, pepper, and nutmeg.
- Whisk until fully combined and slightly frothy.
- Combine and soak (5 minutes plus rest time).
- Slowly pour the custard over the croissant mixture, moving around the dish so everything gets a good soak.
- Use the back of a spoon or your hands to gently press the croissants down so they absorb the liquid.
- Cover the dish tightly with foil or wrap and refrigerate for at least 30 minutes, or up to overnight.
- Preheat the oven (while it rests).
- When you are ready to bake, take the dish out of the fridge and let it sit at room temperature while the oven heats.
- Preheat to 350°F (175°C), about 20 minutes.
- Add the topping and bake (35 to 40 minutes).
- Sprinkle the remaining 1/2 cup cheese and thyme over the top.
- Bake, uncovered, for 35 to 40 minutes, until the casserole is puffed, the center is just set without a wet jiggle, and the top is deep golden in spots.
- If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- Rest, garnish, and serve (10 minutes).
- Let the bake rest for 10 minutes so it firms up for cleaner slices.
- Garnish with remaining green onions and parsley if using.
- Cut into 8 to 10 squares and serve warm.
Variations & Substitutions
- Swap the ham for cooked bacon, sausage, or chopped deli turkey.
- Use a mix of cheeses like mozzarella, pepper jack, or smoked cheddar for a different flavor.
- Add 1 to 2 cups (100 to 200 g) of sautéed veggies like mushrooms, spinach, or bell peppers for extra color and nutrition.
- For a slightly lighter version, use reduced fat milk and a bit less cheese, and add extra vegetables.
Make-Ahead, Storage & Reheating
- Make ahead: Assemble the casserole completely, cover, and refrigerate up to 12 hours. Bake straight from the fridge, adding 5 to 10 minutes to the bake time if needed.
- Storage: Cool leftovers completely, then store in an airtight container in the fridge for 3 to 4 days.
- Freezing: Cut into squares, wrap each portion tightly, and place in a freezer bag or container. Freeze up to 2 months.
- Reheat: Reheat individual pieces in a 325°F (160°C) oven for 15 to 20 minutes, or in the microwave for 1 to 2 minutes until warmed through. For a crisper top, finish briefly under the broiler.
Nutritional Info (Estimated, per serving)
(Based on 8 servings and typical ingredients.)
- Calories: ~480
- Protein: ~23 g
- Carbs: ~25 g
- Fat: ~30 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve with a simple green salad tossed in a lemony vinaigrette to balance the richness.
- Add a side of fresh fruit like berries, melon, or citrus for a bright, refreshing contrast.
- Pair with roasted tomatoes or asparagus for a café style brunch plate.
- Offer hot sauce, Dijon mustard, or a drizzle of hollandaise on the side for extra flair.
- Pour strong coffee, mimosas, or a simple fresh orange juice to round out the brunch.
Recipe FAQs
Can I make this without croissants?
Yes. You can substitute about 8 cups (roughly 400 to 450 g) of cubed bread, such as French bread, brioche, or challah. Slightly stale bread works best.
Can I use turkey instead of ham?
Absolutely. Deli turkey, leftover roasted turkey, or chicken all work well. Just keep the amount similar to the ham so the balance with the custard stays the same.
How do I know when the bake is fully cooked?
The edges will be puffed and golden, and the center should look set rather than shiny or wet. If you gently nudge the pan, the middle may have a soft wobble but not a liquid jiggle.
Can I add vegetables without making it watery?
Yes. Sauté high moisture veggies like mushrooms, spinach, or peppers first to cook off excess liquid. Pat them dry, then fold them into the croissant mixture before adding the custard.
Can I freeze it unbaked?
You can, but the texture is better if you freeze it after baking. Eggs can separate slightly when frozen raw. If you do freeze unbaked, thaw completely in the fridge overnight, then bake, watching closely for doneness.
Do I need any special equipment?
No special equipment is needed. A 9 x 13 inch baking dish, mixing bowl, whisk, and measuring tools are enough to get a beautiful, café worthy bake.
Love This Ham and Cheese Croissant Bake?
This ham and cheese croissant bake is one of those quiet hero recipes that earns a permanent spot in your brunch rotation. It is forgiving, flexible, and indulgent in exactly the right way, whether you are feeding a sleepy Sunday crew or laying out a holiday spread. The combination of buttery croissants, salty ham, and melty cheese rarely leaves leftovers, but if it does, everyone is secretly happy about the next day’s breakfast.
If you give this recipe a try, I would love to hear how it goes for you. Did you swap in a different cheese, sneak in some veggies, or use up leftover ham from a special meal? Share your tweaks and photos so others can get inspired too. Save or print the recipe for your next brunch, and feel free to pass it along to a friend who could use a low stress, high reward breakfast idea. Happy baking, and enjoy every warm, cheesy bite.
