Ham Swiss Croissant Bake (Printer-Friendly)

Deliciously layered croissants with ham, Swiss cheese, and creamy custard baked to golden perfection.

# What You Need:

→ 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)

# How to Cook:

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

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really you just layered things and let the oven do the heavy lifting.
  • The croissants stay buttery and tender while soaking up this creamy, savory custard that tastes way fancier than it has any right to.
  • You can prep it the night before and bake it fresh whenever you're ready, making weeknight dinners or brunch feel manageable.
02 -
  • If your croissants are super fresh and soft, they might dissolve into mush, so genuinely hunt down day-old ones or leave fresh ones out overnight to firm up.
  • The custard will look slightly underbaked when you pull it out, but it keeps cooking and setting as it cools, so don't overbake it trying to get it completely firm in the oven.
03 -
  • If your baking dish is deeper than standard, your custard might need an extra five minutes, so start checking at 30 and use a knife to test the center for doneness.
  • Whisking the eggs really well before mixing with the milk and cream prevents any scrambled bits and keeps your custard silky and uniform throughout.
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