Ham and Cheese Croissant Casserole

This delicious ham and cheese croissant bake is a twist on the classic croque madame. This dish combines flaky buttery croissants, savory ham, and melted cheese, all baked in a rich custard for the ultimate breakfast casserole. It is an easy-to-make recipe that is great for breakfast, or brunch. This recipe is perfect for feeding a crowd and can be made ahead of time. You can also customize it with your favorite cheese and ham combinations.

Ham & Cheese Croissant French Toast Bake Ingredients

• CROISSANTS: I recommend using day old croissants either regular size or mini croissants -you would likely need double the amount of mini croissants. 10 medium or regular sized croissants is what I usually use. I tend to freeze leftover croissants when I have bought a large container of them and store them until I have enough to make this baked French toast- we buy them often for brunch or breakfast when entertaining- there always seems to be a few leftover. If you have fresh croissants here is how to prep them: Tear the croissants into large pieces and lay them on a baking sheet. Let them get stale overnight. Alternately, you can put the tray into a 250 F oven for 40 minutes to dry them out a bit if yo have time.
• EGGS: You will need 8 large eggs. Eggs help bind everything together.
• HEAVY CREAM: Heavy Cream for a richer custard, or you could also use half and half.
• WHOLE MILK: For the custard. Between the cream and the milk - you have the perfect blend of rich flavor.
• HAM: I used deli ham for this recipe (I used a thinner cut but a thicker cut works too). Cooked ham slices (leftover ham) is also great, honey ham or if you prefer turkey you can use that instead or even roast beef
• CHEESE: I used a blend of gruyere cheese and white cheddar cheese but you can use Swiss cheese, American cheese, provolone cheese or any cheese you prefer
• DIJON MUSTARD: Adds savory flavor to the custard
• SPICES & HERBS: I like to use garlic powder, onion powder, fresh thyme and fresh chopped chives (or green onions) with salt and black pepper as well
• EXTRA ADD INS: If you prefer to saute some fresh garlic and fresh shallots for the custard you can. For a fancy touch, brush the top with a garlic-herb butter or plain melted butter before serving.
  
  

Croissant Baked French Toast Instructions

1. WHISK together custard ingredients: eggs, cream, milk, mustard, herbs and spices
2. DIP croissant pieces into milk/custard mixture then layer half into pan
3. NESTLE ham slices over and between croissants and sprinkle over half the cheese
4. TOP with remaining soaked croissant pieces followed by the remaining custard, ham and cheese
5. REST after covering it with plastic wrap let it rest in the fridge for 30 mins or overnight
6. BAKE once ready to bake remove covering and bake until golden and set
7. SERVE warm garnished with fresh chopped herbs
   
   

Croissant Baked French Toast Tips

• Use day old croissants for best texture - fresher softer bread doesn’t soak up the custard as well and it might end up soggy.
• Baking time varies so keep an eye on the French toast casserole. Bake longer if you prefer a drier less chewier/soft custardy French toast.
• Ideally you want top to be crispy, the edges to be a little bit chewy, and when it comes to the middle, it’s all about that tender, custard-y texture, so some soft texture is a good thing.
• Tent French toast casserole with foil if browning too quickly.
• For a prettier presentation, don’t pack the croissants in tightly - allow some of the ends of the croissants to stick up a bit and place the ham and cheese in-between pieces.
  
  

Croissant Casserole Storage, Make Ahead & Freezing

• STORAGE: Baked French toast will keep in an airtight container in the refrigerator for up to 3 days. Pop your French toast in the microwave to reheat it quickly, or place it in a 350 degree F oven, toaster oven or air fryer to restore the crispiness of the top and edges.
• MAKE AHEAD: This baked French toast can be prepared up to a day in advance, covered and stored in the fridge overnight until ready to bake it (do not exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.
• FREEZING: Wrap the baked French toast in the baking pan, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.
  
  

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