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Ham and Cheese Croissant Brunch Bake

Ham and cheese croissant brunch bake with golden-brown croissant chunks studded with diced ham and melted Swiss. Soaked in a Dijon-custard mixture and baked until set with a golden top for an easy make-ahead brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
soak 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: French-American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

croissants
  • 6 croissants large croissants, cut into chunks
ham
  • 8 oz ham diced
Swiss cheese
  • 1.5 cup shredded Swiss cheese about 1.5 cups
eggs
  • 4 eggs large eggs
milk
  • 1.5 cup whole milk
heavy cream
  • 0.5 cup heavy cream
Dijon mustard
  • 1 tbsp Dijon mustard
thyme
  • 0.5 tsp thyme ground or dried
black pepper
  • 0.25 tsp black pepper
salt
  • 0.25 tsp salt to taste
butter
  • 2 tbsp butter softened

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and lightly butter a 9x13 baking dish so the croissant pieces don’t stick.
  2. Arrange croissant chunks in the prepared baking dish, then scatter diced ham and shredded Swiss cheese throughout.
Make the custard and soak
  1. Whisk together eggs, whole milk, heavy cream, Dijon mustard, thyme, salt, and black pepper in a bowl until smooth.
  2. Pour the custard mixture evenly over the croissants, ham, and cheese, making sure all pieces are moistened.
  3. Let the mixture soak for 20-30 minutes so the croissants absorb the custard.
Bake and serve
  1. Bake at 350°F for 35-40 minutes until the custard is set and the top is golden brown.
  2. Remove from the oven and cool for 5 minutes before serving.

Notes

For the best texture, press the croissant pieces down lightly as you pour the custard so every chunk gets fully moistened before soaking. Store leftovers covered in the refrigerator for up to 3 days; reheat individual portions in a 325°F oven or microwave until warm. Freezing is not recommended because croissant bakes can lose custard texture after thawing. For a lighter option, use half-and-half instead of whole milk plus heavy cream (custard will be slightly less rich).