Ham Swiss Croissant Bake (Printer View)

Buttery croissants with smoky ham and Swiss cheese baked in a creamy custard for a warm, satisfying meal.

# What you'll need:

→ Bread & Dairy

01 - 4 large butter croissants (day-old preferred), 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 tsp Dijon mustard
09 - 0.5 tsp freshly ground black pepper
10 - 0.25 tsp salt
11 - Pinch of ground nutmeg

→ For Topping

12 - 2 tbsp grated Parmesan cheese (optional)

# Method:

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. Top with half of the ham, half of the Swiss cheese, and half of the green onions. Repeat layers 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 well combined.
04 - Pour custard mixture evenly over layered ingredients in baking dish, pressing down gently to ensure bread absorbs liquid.
05 - Sprinkle with Parmesan cheese if desired.
06 - Bake uncovered for 30-35 minutes until top is golden and custard is set in center.
07 - Allow to cool for 5-10 minutes before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you just layered things and let the oven do the work.
  • The croissants get crispy on top while staying buttery and tender inside, which is honestly the dream.
  • Your guests will ask for the recipe, and you'll get to smile knowing it's easier than they think.
02 -
  • Day-old croissants really do matter because fresh ones fall apart when they absorb the custard, leaving you with something mushy instead of pleasantly tender.
  • If your bake looks wet in the center after 30 minutes, give it another few minutes instead of pulling it out early, because it continues to set as it cools.
03 -
  • Grating your own Parmesan instead of using the pre-grated kind makes a noticeable difference in how it browns and tastes, so it's worth the extra thirty seconds.
  • If your custard looks slightly curdled after whisking, strain it through a fine sieve to catch any cooked egg bits and make sure the texture comes out silky smooth.
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