This Ham and Cheese Croissant Bake is the ultimate comfort food with a French-inspired twist. It layers buttery croissants with savory ham and two kinds of melty cheese in a rich, herby custard. The result is a golden, crisp top with a soft, pillowy interior that’s perfect for brunch or a cozy dinner.
Nothing beats a great Ham and Cheese Croissant Bake. Whether you're a fan of Savory Breakfast or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Ham and Cheese Croissant Bake
- Effortless elegance: Looks impressive with surprisingly short prep time.
- Incredibly versatile: Easily swap ham, cheese, or herbs to suit your taste.
- Perfect for a crowd: Bakes in one dish, ideal for gatherings.
- Texture is everything: Crispy top with a soft, bread-pudding-like interior.
Ingredients & Tools
- 6 large day-old croissants
- 200 g cooked ham, diced
- 150 g Gruyère cheese, grated
- 100 g sharp cheddar cheese, grated
- 4 large eggs
- 300 ml whole milk
- 200 ml double cream
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp freshly grated nutmeg
- 2 tbsp fresh chives, finely chopped
- Salt and black pepper to taste
Tools: A 9×13 inch (or similar) baking dish, a large mixing bowl, and a whisk.
Notes: Using day-old croissants helps them soak up the custard without turning mushy. Don’t skip the nutmeg—it adds warm depth.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 22 g |
| Fat: | 38 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why day-old croissants? Slightly stale croissants have a drier texture, which means they absorb the egg custard more effectively. This prevents a soggy bottom and gives you that perfect texture contrast. If you only have fresh ones, you can lightly toast them in the oven for 5 minutes to dry them out a bit.
- The cheese combo is key. Using a mix of Gruyère and cheddar gives you the best of both worlds: Gruyère provides a nutty, melty sophistication, while the cheddar brings a familiar, sharp tang. Pre-shredded bagged cheese contains anti-caking agents that can hinder melting, so grating your own is worth the extra minute.
- Don’t skip the resting time. After you assemble the bake, letting it sit for at least 20 minutes (or even overnight) is a game-changer. This allows the bread to fully soak up the custard, resulting in a uniform, rich texture throughout after baking.
- What kind of ham works best? A good-quality cooked ham from the deli counter, diced into 1/2-inch cubes, is ideal. You could also use leftover baked ham or even thick-cut ham steak. Avoid honey-glazed or overly sweet hams, as the sugar can burn.
How to Make Ham and Cheese Croissant Bake
Step 1: Start by prepping your baking dish. Grease your 9×13 inch dish thoroughly with butter or a non-stick spray. This is a simple step, but it ensures your beautiful bake will release easily and your servings will have those lovely crisp edges. Tear your croissants into roughly 1 to 2-inch chunks—irregular pieces are perfect here, as they create lots of nooks and crannies for the custard. Scatter about half of the croissant pieces evenly across the bottom of the dish.
Step 2: Now, let’s build the layers. Sprinkle half of your diced ham over the first layer of croissants. Follow this with half of your grated Gruyère and cheddar cheeses. You’ll notice how the different colors and textures are already starting to look inviting. Repeat the layers with the remaining croissant chunks, ham, and cheese. Try to distribute everything as evenly as you can for a bit of ham and cheese in every single bite.
Step 3: It’s time for the magical custard. In your large mixing bowl, whisk the eggs together until they are well-beaten and uniform in color. Then, pour in the milk and double cream, whisking continuously to combine everything smoothly. Add the Dijon mustard, smoked paprika, nutmeg, and most of your chopped chives (save a little for garnish!). Season generously with salt and a good crack of black pepper. Whisk it all together until the mixture is smooth and speckled with herbs and spices.
Step 4: Slowly and evenly pour the custard mixture over the layered croissants, ham, and cheese. Aim to cover as much surface area as possible. You might need to gently press down on the top with a spatula or the back of a spoon to help the croissants start absorbing the liquid. This is a satisfying step—you can actually see the custard being drawn up into the bread.
Step 5: This is the secret to perfection: let it rest. Cover the dish with cling film and let it sit on your counter for at least 20-30 minutes. If you’re preparing it ahead, you can refrigerate it for up to 12 hours. This resting period is non-negotiable for that perfect, un-soggy texture. About halfway through the resting time, preheat your oven to 175°C (350°F).
Step 6: Once rested, uncover the dish and place it in the preheated oven. Bake for 35-45 minutes. You’re looking for a deeply golden brown top, and the center should be set without any liquid custard jiggling when you gently shake the pan. A knife inserted in the center should come out clean. The smell in your kitchen will be absolutely incredible by now.
Step 7: The final touch! Remove the bake from the oven and let it stand for about 5-10 minutes before slicing. This allows the structure to set, making it much easier to cut into neat portions. Sprinkle the reserved fresh chives over the top for a pop of color and a fresh, oniony flavor that cuts through the richness. Then, serve it up warm and watch it disappear.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
- Freezer: Wrap cooled bake tightly and freeze for up to 2 months.
- Reviving: Reheat portions in an air fryer or toaster oven to re-crisp the top.
Serving Suggestions
Complementary Dishes
- A simple mixed greens salad — The fresh, crisp acidity of a vinaigrette-dressed salad is the perfect counterbalance to the rich, cheesy bake. It cleanses the palate beautifully between bites.
- Sautéed garlic mushrooms — Their earthy, umami flavor adds a savory depth that complements the ham and Gruyère wonderfully, making the whole meal feel even more decadent.
- Roasted cherry tomatoes — Their burst of sweet and tangy juice provides a fantastic flavor contrast and adds a vibrant splash of color to the plate.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity cut through the richness of the eggs and cheese, making each bite taste fresh and new. It’s a classic brunch pairing for a reason.
- A crisp, pale ale — The slight bitterness and carbonation from a good pale ale work in a similar way to sparkling wine, offering a refreshing contrast that highlights the savory notes.
- Freshly squeezed orange juice — For a non-alcoholic option, the bright sweetness and acidity of OJ is a timeless and family-friendly partner to this dish.
Something Sweet
Ham And Cheese Croissant Bake
Make this easy Ham and Cheese Croissant Bake for brunch or dinner. Layers of flaky pastry, ham, and melty cheese in a rich custard. Get the recipe now!
Ingredients
For the bake
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6 large day-old croissants
-
200 g cooked ham (diced)
-
150 g Gruyère cheese (grated)
-
100 g sharp cheddar cheese (grated)
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4 large eggs
-
300 ml whole milk
-
200 ml double cream
-
1 tsp Dijon mustard
-
1/2 tsp smoked paprika
-
1/4 tsp freshly grated nutmeg
-
2 tbsp fresh chives (finely chopped)
-
Salt and black pepper (to taste)
Instructions
-
Start by prepping your baking dish. Grease your 9x13 inch dish thoroughly with butter or a non-stick spray. This is a simple step, but it ensures your beautiful bake will release easily and your servings will have those lovely crisp edges. Tear your croissants into roughly 1 to 2-inch chunks—irregular pieces are perfect here, as they create lots of nooks and crannies for the custard. Scatter about half of the croissant pieces evenly across the bottom of the dish.01
-
Now, let's build the layers. Sprinkle half of your diced ham over the first layer of croissants. Follow this with half of your grated Gruyère and cheddar cheeses. You’ll notice how the different colors and textures are already starting to look inviting. Repeat the layers with the remaining croissant chunks, ham, and cheese. Try to distribute everything as evenly as you can for a bit of ham and cheese in every single bite.02
-
It's time for the magical custard. In your large mixing bowl, whisk the eggs together until they are well-beaten and uniform in color. Then, pour in the milk and double cream, whisking continuously to combine everything smoothly. Add the Dijon mustard, smoked paprika, nutmeg, and most of your chopped chives (save a little for garnish!). Season generously with salt and a good crack of black pepper. Whisk it all together until the mixture is smooth and speckled with herbs and spices.03
-
Slowly and evenly pour the custard mixture over the layered croissants, ham, and cheese. Aim to cover as much surface area as possible. You might need to gently press down on the top with a spatula or the back of a spoon to help the croissants start absorbing the liquid. This is a satisfying step—you can actually see the custard being drawn up into the bread.04
-
This is the secret to perfection: let it rest. Cover the dish with cling film and let it sit on your counter for at least 20-30 minutes. If you're preparing it ahead, you can refrigerate it for up to 12 hours. This resting period is non-negotiable for that perfect, un-soggy texture. About halfway through the resting time, preheat your oven to 175°C (350°F).05
-
Once rested, uncover the dish and place it in the preheated oven. Bake for 35-45 minutes. You're looking for a deeply golden brown top, and the center should be set without any liquid custard jiggling when you gently shake the pan. A knife inserted in the center should come out clean. The smell in your kitchen will be absolutely incredible by now.06
-
The final touch! Remove the bake from the oven and let it stand for about 5-10 minutes before slicing. This allows the structure to set, making it much easier to cut into neat portions. Sprinkle the reserved fresh chives over the top for a pop of color and a fresh, oniony flavor that cuts through the richness. Then, serve it up warm and watch it disappear.07
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