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Ham and Cheese Croissant Casserole

Ham and cheese croissant casserole with flaky torn croissants baked into a savory egg and gruyère custard. The bake turns deeply golden and puffed with bubbling cheese in every slice.
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Prep Time 15 minutes
Cook Time 40 minutes
soaking 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dinner
Cuisine: French-American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Ham and cheese croissant casserole
  • 6 croissants large croissants, torn into large pieces
  • 1.5 cup diced ham diced ham
  • 1 cup Gruyère or Swiss cheese shredded, divided (reserve 1 cup for the top)
  • 5 eggs 6 large eggs, whisked
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 0.25 tsp salt salt to taste
  • 0.25 tsp black pepper black pepper to taste
  • 1 fresh thyme for garnish

Equipment

  • 1 sheet pan

Method
 

Assemble
  1. Grease a 9x13 dish and arrange torn croissant pieces in the dish.
  2. Scatter diced ham and 1 cup of the shredded cheese evenly over the croissants.
  3. Whisk eggs, whole milk, heavy cream, Dijon mustard, garlic powder, salt, and black pepper together until smooth.
  4. Pour the custard over the croissants and press down so the pieces absorb it.
Soak
  1. Let the casserole rest for 30 minutes so the custard soaks in, or refrigerate overnight for make-ahead.
Bake and finish
  1. Top with the remaining cheese and bake at 350°F for 35–40 minutes until puffed and deeply golden.
  2. Garnish with fresh thyme and serve warm.

Notes

Pro tip: press down firmly during assembly so the custard reaches the bottom croissant pieces for a creamy, set center. Refrigerate leftovers in a covered container for up to 3 days; reheat individual portions until warm throughout. Freeze-baking is yes—cool completely, wrap tightly, and freeze up to 2 months, then thaw in the fridge before reheating. For a lighter option, use half-and-half instead of whole milk plus heavy cream (custard may be slightly less rich).