Cubes of buttery croissants soaking up a creamy custard with sharp cheese and salty ham. That's what happens when you bake croissants instead of eating them plain.
The dish goes from fridge to table in under an hour. You cube yesterday's croissants, pour egg custard over them, and let the oven do the rest.
This works for weekend brunch when you need something hearty that doesn't require standing over the stove. One pan, minimal cleanup, and you can prep most of it the night before.
Ham and Cheese Croissant Breakfast Bake layers cubed croissants with ham, cheese, and egg custard, then bakes until golden and set. Day-old croissants absorb the custard without turning soggy, and high heat creates a crispy top layer while keeping the inside creamy.
Why This Recipe Works
Baking croissants at 350°F sets the custard while crisping the edges. For similar breakfast ideas that work ahead, try this tender homemade cups recipe that reheats without losing texture.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
6-8 servings
Difficulty
Medium
Category
Main Dish
Quick Tip
Use day-old croissants for best texture
Best For
Weeknight | Meal prep | Entertaining
What makes this work:
- Day-old croissants absorb custard without falling apart - fresh croissants get mushy and lose their structure when soaked
- Layering cheese inside and on top creates two textures - melty pockets throughout plus a browned, crispy crust
- Baking at 350°F sets the custard to 160°F internal temperature - lower temps leave it runny, higher temps dry it out
- Resting 5-10 minutes after baking finishes setting the custard - cutting too soon makes it ooze instead of slice cleanly
- Dotting butter on top before baking deepens browning - adds richness and helps edges crisp without burning
What You'll Need
Buy croissants a day ahead or use leftovers from the bakery bin. When trying something simple like pes on the side, keep the main dish straightforward with ingredients you already have.
- 6 day-old croissants, cubed
- 2 cups diced ham
- 6 large eggs
- 2 cups shredded Swiss or Gruyère cheese
- 1½ cups whole milk or cream
- 2 tablespoon butter
- 1 small onion or 2 shallots, diced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Ingredient Details
- Day-old croissants
Slightly stale croissants absorb custard without turning soggy - if using fresh, leave them out overnight uncovered - Ham
Deli ham works best when diced into ½-inch pieces - pre-packaged cubed ham saves time but costs more - Swiss or Gruyère cheese
Shred block cheese yourself for better melt - pre-shredded contains anti-caking agents that affect texture - Whole milk or cream
Cream makes richer custard, milk keeps it lighter - half-and-half splits the difference - Dijon mustard
Adds tangy backbone without overwhelming - yellow mustard works but tastes sharper - Butter
Dot on top before baking for deeper browning and richer flavor - salted or unsalted both work - Onion or shallots
Dice finely and sauté first to remove raw bite - raw onions release moisture during baking and taste harsh
Ingredient Swaps
Different proteins change the flavor but keep the same custardy texture. Fresh bread works when croissants cost too much - for French-inspired additions, check out this this easy champagne recipe that balances the richness.
Four swaps that work:
- Turkey instead of ham - milder flavor, slightly drier texture, works with cheddar cheese instead of Swiss
- Bread rolls or brioche instead of croissants - less flaky, more bread-pudding texture, needs extra butter brushed on top
- Almond or oat milk instead of dairy milk - lighter custard with less creaminess, add 2 tablespoon extra butter to compensate
- Bacon instead of ham - smokier, fattier, cook and crumble first to render fat before adding
Fresh Croissants
Works for: Last-minute baking when day-old aren't available
Skip if: You want firm texture - fresh turns mushy when soaked
Day-Old Croissants
Works for: Best texture and custard absorption without sogginess
Skip if: You can't plan ahead - requires buying or saving ahead
Cheddar Cheese
Works for: Sharper flavor, budget-friendly, melts smoothly
Skip if: You want mild, nutty flavor - cheddar overpowers delicate ham
Gruyère Cheese
Works for: Nutty, complex flavor, melts into creamy pockets
Skip if: Budget is tight - costs 2-3x more than Swiss or cheddar
Instructions
Cube everything before you start whisking. For brunch spreads that come together fast, add creamy buttery potato side that roasts while the bake finishes in the oven.
Prep croissants and baking dish. Cut 6 day-old croissants into 1-inch cubes. Butter a 9x13 inch baking dish and spread half the croissant cubes in an even layer.
Layer ham and cheese. Scatter 2 cups diced ham over croissants, then sprinkle 1 cup shredded cheese on top. Add remaining croissant cubes, then top with remaining 1 cup cheese.
Whisk custard. In a large bowl, whisk 6 eggs, 1½ cups milk, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Pour evenly over layered croissants.
Soak and top. Let sit 10-15 minutes so croissants absorb custard. Press down gently with a spatula if dry spots remain. Dot 2 tablespoon butter on top.
Bake until set. Bake at 350°F for 40-45 minutes until custard reaches 160°F internal temperature and top is golden brown. Rest 5-10 minutes before slicing.
What to Serve With It
Most brunch plates need something crunchy or tangy to cut the richness. If you're planning your pork chops dinner instead, many of these sides work for both meals with minor tweaks.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Mixed Greens Salad | Easy | Light, fresh, cuts through egg custard richness | Toss with lemon vinaigrette, serve on the side |
| Fresh Fruit | Easy | Natural sweetness balances salty ham and cheese | Slice berries, melon, grapes - arrange on platter |
| Roasted Potatoes | Medium | Crispy texture contrasts soft custard interior | Roast at 425°F while bake finishes, season with herbs |
| Steamed Asparagus | Easy | Mild, tender vegetable adds green to plate | Steam 5 minutes, drizzle with lemon and olive oil |
| Mimosa or Orange Juice | Easy | Classic brunch beverage, citrus cuts richness | Pour chilled, serve in stemmed glasses |
Three ways to serve it:
- For casual weekend brunch - slice into squares, serve with fresh fruit and coffee on the side
- For meal prep - cut into individual portions, refrigerate in containers, reheat singles throughout the week
- For holiday breakfast - garnish with fresh herbs, serve family-style in the baking dish with mimosas
Store and Reheat
Custard-based bakes dry out in the fridge but reheat better than most egg dishes. For leftover planning that actually works, pair with this creamy roja to brighten up day-old slices.
| Method | Time | Best For |
|---|---|---|
| 🔥 Oven | 15-20 min at 325°F | Restores crisp edges, reheats custard gently without drying |
| 📦 Microwave | 1-2 min on medium power | Quick single servings but softens edges and makes texture rubbery |
| 🍳 Stovetop | 5 min covered on low | Restores warmth without oven, less crisp but faster than oven |
For best results when storing:
- Refrigerate in shallow container within 2 hours of baking - deep containers trap steam and make bottom layer soggy
- Cover tightly with plastic wrap or lid - exposed custard dries out and forms rubbery skin overnight
- Slice before storing for faster reheating - individual portions reheat more evenly than whole pan
- Freeze up to 1 month in airtight freezer bags - thaw overnight in fridge before reheating in oven
- Add moisture when reheating dry leftovers - brush with melted butter or drizzle with milk before warming
Frequently Asked Questions
Bake for 40-45 minutes until custard reaches 160°F internal temperature and the top turns golden brown. Check the center with a toothpick - it should come out with moist crumbs, not liquid custard.
Yes, assemble the night before, cover tightly, and refrigerate. Let it sit at room temperature for 15 minutes before baking, then add 5-10 minutes to the bake time since it starts cold.
Serve with mixed greens salad, fresh fruit, or roasted potatoes for texture contrast. Mimosas or fresh orange juice balance the richness.
The custard should register 160°F on an instant-read thermometer and jiggle slightly when you shake the pan. The top will be golden brown with crispy edges.
Yes, diced turkey works with a milder flavor and slightly drier texture. Use cheddar cheese instead of Swiss to add sharper flavor that stands up to the turkey.
Ham and Cheese Croissant Breakfast Bake
Ingredients
Equipment
Method
- Cut 6 day-old croissants into 1-inch cubes. Butter a 9x13 inch baking dish and spread half of the croissant cubes in an even layer.6 croissants, 2 tbsp butter
- Scatter 2 cups diced ham over croissants, then sprinkle 1 cup shredded cheese on top. Add remaining croissant cubes, then top with remaining 1 cup cheese.2 cups ham, 2 cups Swiss cheese, 6 croissants
- In a large bowl, whisk together 6 eggs, 1½ cups milk, Dijon mustard, salt, and black pepper until smooth. Optionally, sauté diced onion in butter for 3 minutes and stir into the custard.6 large eggs, 1.5 cups whole milk, 1 tsp Dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper, 1 small onion, 2 tbsp butter
- Pour custard evenly over layered croissants. Let sit for 10-15 minutes to allow croissants to absorb the custard. Press down gently with a spatula if dry spots remain. Dot 2 tablespoons butter on top.6 large eggs, 1.5 cups whole milk, 1 tsp Dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper, 2 tbsp butter
- Bake at 350°F for 40-45 minutes until custard reaches 160°F internal temperature and the top is golden brown. Let rest 5-10 minutes before slicing and serving.
Notes
- Use day-old croissants for best texture and custard absorption without sogginess.
- Do not soak croissants longer than 15 minutes to prevent sogginess.
- Resting after baking is critical for the custard to set fully before slicing.
