Ham Swiss Croissant Bake (Print View)

Layered croissants with ham and Swiss in a rich custard, baked until golden and tender.

# What You’ll Need:

→ 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 tsp Dijon mustard
09 - 0.5 tsp freshly ground black pepper
10 - 0.25 tsp salt
11 - Pinch of ground nutmeg

→ For Topping

12 - 2 tbsp grated Parmesan cheese (optional)

# Method:

01 - Preheat 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 remaining croissants, ham, cheese, and green onions.
03 - In a large bowl, whisk together 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 30-35 minutes, or until the top is golden and the custard is set in the center.
07 - Allow to cool for 5-10 minutes before serving.

# Expert Advice:

01 -
  • It's the kind of dinner that looks fancy but comes together faster than you'd expect, with mostly hands-off baking time.
  • Buttery croissants absorb the creamy custard without falling apart, creating this perfect balance of texture that somehow feels both elegant and deeply comforting.
02 -
  • Croissant pieces will float to the top at first, which looks wrong but is completely normal—they'll settle once the custard sets and everything bonds together.
  • If your bake looks done on top but jiggles too much in the center, give it another 5 minutes rather than pulling it out too early, because undercooked custard is one of the few things that can disappoint.
03 -
  • If you're making this ahead, assemble everything except the custard the night before, cover it, and pour the egg mixture over just before baking—it saves you a step when you're busy.
  • The Dijon mustard is subtle but essential; it adds sophistication without tasting like mustard, so don't leave it out thinking it won't matter.
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