Description
A delicious and easy French Croissant Breakfast Bake featuring layers of buttery croissants, savory deli ham, and melted Gruyère cheese baked in a creamy egg custard, finished with a garlic herb butter glaze for an irresistible morning treat.
Ingredients
Scale
Cheese
- 4 ounces Gruyère cheese, divided (3 ounces sliced thin, 1 ounce grated)
Egg Mixture
- 6 large eggs
- 1 1/2 cups half-and-half
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Bread and Meat
- 8 croissants (about 22 ounces)
- 6 slices deli ham (about 5 ounces)
Topping
- 2 tablespoons unsalted butter, melted
- 1 small clove garlic, grated
- 2 teaspoons finely chopped fresh herbs (chives, rosemary, thyme, or a combination)
- Cooking spray
Instructions
- Preheat Oven and Prepare Dish: Heat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray. Cut 3 ounces of the Gruyère cheese into thin slices and grate the remaining 1 ounce on the large holes of a box grater.
- Mix Egg Custard: In a large bowl, whisk together 6 large eggs, 1 1/2 cups half-and-half, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until fully combined and smooth.
- Prepare Croissants: Cut each croissant crosswise into 3 pieces, making 24 pieces total. Dip each croissant piece one at a time into the custard mixture, ensuring they are well-coated, then arrange them tightly together in the prepared baking dish. Once all pieces are in the dish, pour any remaining custard evenly over the top.
- Add Ham and Cheese: Cut the 6 slices of deli ham in half. Fold each half in half again and roll into a rosette shape. Nestle these ham rosettes evenly between the croissant pieces around the baking dish. Place the sliced Gruyère cheese slices between the croissant pieces, then sprinkle the grated Gruyère over the entire top of the bake.
- Bake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the center is set, slightly puffed, and the croissants are golden brown on top.
- Prepare Garlic Herb Butter and Finish: A few minutes before the bake is done, mix 2 tablespoons melted unsalted butter, 1 small grated garlic clove, 2 teaspoons finely chopped fresh herbs, and a pinch of kosher salt in a small bowl. When the casserole is out of the oven, brush this garlic herb butter evenly over the top to add extra flavor and shine.
Notes
- Use day-old or slightly stale croissants for better absorption of the custard without becoming too soggy.
- Feel free to use a combination of fresh herbs like thyme, rosemary, and chives for a more complex flavor.
- Gruyère cheese adds a nutty and creamy flavor, but Swiss or cheddar can be substituted if unavailable.
- Leftovers can be refrigerated and reheated; add a little cream to keep moist when reheating.
- Ensure the egg custard is well whisked for a smooth bake with no egg lumps.
