Ham Swiss Croissant Bake (Print Version)

Buttery croissants, smoky ham, Swiss cheese, and creamy custard combine in a comforting baked dish.

# Components:

→ 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)

# Directions:

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

# Expert Advice:

01 -
  • It feels fancy but comes together in 15 minutes of actual work, which is the dream on a weeknight.
  • Day-old croissants transform into something so much better than they were on their own.
  • Everyone at the table gets that perfect combination of crispy, custardy, and cheesy in one bite.
02 -
  • Day-old croissants are non-negotiable—fresh ones will turn to mush no matter how carefully you handle them, but stale ones actually improve under the custard.
  • The custard needs to cover everything evenly or you'll end up with dry patches; don't be shy pouring it, and press the bread down gently so it actually soaks instead of floating.
03 -
  • Room-temperature eggs whisk more smoothly and incorporate air better than cold ones, which means your custard will be silkier and less grainy.
  • The tiny pinch of nutmeg is what makes people ask what the secret ingredient is—it's barely perceptible but it rounds out everything else and prevents the dish from tasting flat.
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