This Ham and Cheese Croissant Bake combines buttery croissants, savory ham, and melty cheese in one effortless dish. Perfect for brunch or feeding a crowd, this croissant bake can be prepped ahead and fills your home with an amazing aroma as it bakes.
Love Ham and Cheese Croissant Bake? So do we! If you're into Savory Combo Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Ham and Cheese Croissant Bake
- Effortless elegance: Looks impressive but is wonderfully simple to assemble.
- Make-ahead friendly: Prep the night before and bake fresh in the morning.
- Versatile customizations: Easily swap cheeses, ham, or add veggies or mustard.
- Crowd-pleasing comfort: Golden, flaky top with a soft, custardy interior everyone loves.
Ingredients & Tools
- 6 large day-old croissants, roughly torn
- 200 g cooked ham, diced
- 150 g Gruyère cheese, grated
- 100 g sharp cheddar, grated
- 4 large eggs
- 300 ml whole milk
- 150 ml double cream
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ¼ tsp freshly grated nutmeg
- 2 spring onions, finely sliced
- Salt and black pepper to taste
- Butter for greasing
Tools: 9×13 inch baking dish, large mixing bowl, whisk, measuring cups/spoons
Notes: Using slightly stale croissants helps them soak up the custard without turning mushy. Don’t skip the nutmeg—it adds subtle warmth.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 22 g |
| Fat: | 34 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Use day-old croissants. Fresh croissants are delicious on their own, but they can become a bit too soft when baked in the custard. Slightly stale ones hold their structure better and absorb the liquid more evenly.
- Don’t skimp on the fat in the dairy. Whole milk and double cream create a luxuriously rich custard that won’t curdle or separate. Lower-fat alternatives can result in a less creamy texture.
- Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. A little extra grating effort means gooier, more velvety results.
- Season the custard well. Taste your egg mixture before pouring—it should be slightly saltier than you’d think, since the croissants and ham will mellow it out during baking.
How to Make Ham and Cheese Croissant Bake
Step 1: Start by preheating your oven to 180°C (160°C fan) and generously butter your baking dish. This prevents sticking and adds a lovely golden edge to the bottom layer. Tear your croissants into rough, bite-sized pieces—you’re aiming for a mix of large and small chunks for varied texture. Scatter about two-thirds of them evenly across the base of the dish.
Step 2: In a large mixing bowl, whisk together the eggs, milk, cream, Dijon mustard, smoked paprika, nutmeg, and a good pinch of salt and pepper. Keep whisking until the mixture is completely smooth and uniform in color. You’ll notice tiny bubbles forming on the surface—that’s a good sign! It means you’ve incorporated enough air for a light, fluffy bake.
Step 3: Evenly distribute the diced ham and most of the grated Gruyère and cheddar over the croissant layer, reserving a handful of cheese for the top. Sprinkle the sliced spring onions across next. Now, pour about half of the custard mixture over everything, letting it seep into all the nooks and crannies. Gently press down with a spatula to help absorption.
Step 4: Add the remaining torn croissant pieces on top, then slowly pour over the rest of the custard. Let it sit for a minute—you’ll see the liquid being drawn into the pastry. Finish by scattering the reserved cheese over the top. This will create that beautiful, golden, cheesy crust we all love.
Step 5: If you’re baking immediately, place the dish in the preheated oven and bake for 35–40 minutes. If you prepared it ahead, let it sit at room temperature for 20–30 minutes before baking to take the chill off. You’re looking for a deeply golden top, puffed in the center, and a knife inserted near the middle should come out clean.
Step 6: Once baked, remove the dish from the oven and let it rest for 5–10 minutes before serving. This resting time is crucial—it allows the custard to set fully, making slicing much cleaner. The bake will deflate slightly, which is totally normal. Serve warm, straight from the dish.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
- Freezer: Wrap baked and cooled dish tightly in foil and freeze for up to 1 month.
- Reviving: Reheat portions in a 160°C oven until warm throughout; cover with foil if top browns too quickly.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery greens and sharp lemon cut through the richness of the bake beautifully.
- Roasted cherry tomatoes with thyme — Their sweet, burst-in-your-mouth quality adds a fresh, acidic contrast to each savory bite.
- Sautéed garlic mushrooms — Earthy and savory, they complement the ham and cheese flavors wonderfully.
Drinks
- A crisp, dry Prosecco or sparkling wine — The bubbles and acidity cleanse the palate between each indulgent mouthful.
- Freshly squeezed orange juice — Its bright, citrusy sweetness is a classic brunch partner that balances the saltiness perfectly.
- Bloody Mary — For a grown-up brunch, the spicy, tangy cocktail stands up boldly to the dish’s robust flavors.
Something Sweet
- Mixed berry compote with a dollop of crème fraîche — The tartness of the berries and cool cream provide a lovely, light finish.
- Lemon drizzle loaf cake — Its zesty, sugary sharpness is the perfect follow-up to something so savory and rich.
- Dark chocolate and almond biscotti — For dipping into coffee, these offer a crunchy, not-too-sweet ending.
Top Mistakes to Avoid
- Using fresh, soft croissants. They’ll turn soggy and mushy in the custard instead of giving you those lovely textured layers.
- Overbaking the custard. This can cause it to become rubbery and weep liquid. Pull it out as soon as the center is set but still has a slight jiggle.
- Skipping the resting time. Cutting in too soon means a messy, liquidy slice. Letting it rest allows the structure to firm up properly.
- Underseasoning the egg mixture. Remember, the croissants and ham are fairly neutral, so your custard needs to carry the flavor—taste and adjust!
Expert Tips
- Add a layer of caramelized onions. Cook a thinly sliced onion low and slow until golden and sweet
Ham And Cheese Croissant Bake
Make this easy Ham and Cheese Croissant Bake for a crowd-pleasing brunch or cozy breakfast. Prep ahead and bake to golden perfection. Get the recipe now!
Ingredients
For the bake:
-
6 large day-old croissants (roughly torn)
-
200 g cooked ham (diced)
-
150 g Gruyère cheese (grated)
-
100 g sharp cheddar (grated)
-
4 large eggs
-
300 ml whole milk
-
150 ml double cream
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1 tsp Dijon mustard
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½ tsp smoked paprika
-
¼ tsp freshly grated nutmeg
-
2 spring onions (finely sliced)
-
Salt and black pepper (to taste)
-
Butter (for greasing)
Instructions
-
Start by preheating your oven to 180°C (160°C fan) and generously butter your baking dish. This prevents sticking and adds a lovely golden edge to the bottom layer. Tear your croissants into rough, bite-sized pieces—you’re aiming for a mix of large and small chunks for varied texture. Scatter about two-thirds of them evenly across the base of the dish.01
-
In a large mixing bowl, whisk together the eggs, milk, cream, Dijon mustard, smoked paprika, nutmeg, and a good pinch of salt and pepper. Keep whisking until the mixture is completely smooth and uniform in color. You’ll notice tiny bubbles forming on the surface—that’s a good sign! It means you’ve incorporated enough air for a light, fluffy bake.02
-
Evenly distribute the diced ham and most of the grated Gruyère and cheddar over the croissant layer, reserving a handful of cheese for the top. Sprinkle the sliced spring onions across next. Now, pour about half of the custard mixture over everything, letting it seep into all the nooks and crannies. Gently press down with a spatula to help absorption.03
-
Add the remaining torn croissant pieces on top, then slowly pour over the rest of the custard. Let it sit for a minute—you’ll see the liquid being drawn into the pastry. Finish by scattering the reserved cheese over the top. This will create that beautiful, golden, cheesy crust we all love.04
-
If you’re baking immediately, place the dish in the preheated oven and bake for 35–40 minutes. If you prepared it ahead, let it sit at room temperature for 20–30 minutes before baking to take the chill off. You’re looking for a deeply golden top, puffed in the center, and a knife inserted near the middle should come out clean.05
-
Once baked, remove the dish from the oven and let it rest for 5–10 minutes before serving. This resting time is crucial—it allows the custard to set fully, making slicing much cleaner. The bake will deflate slightly, which is totally normal. Serve warm, straight from the dish.06
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