Description
This Ham and Cheese Croissant Casserole is a savory make-ahead breakfast dish featuring cubed croissants, Black Forest ham, and Swiss cheese soaked in a flavorful egg and half-and-half custard with maple syrup. Baked to golden perfection, it's dusted with powdered sugar and served with raspberry jam for a delightful blend of sweet and savory flavors, perfect for brunch or a special breakfast gathering.
Ingredients
Scale
Casserole
- 8 large croissants (20 oz or 570 g), left out overnight
- 12 ounces Black Forest deli ham (340 g)
- 8 ounces shredded Swiss cheese
- 8 large eggs
- ½ cup half and half
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- ¼ teaspoon white ground pepper or black pepper
- ⅓ cup 100% pure maple syrup
Toppings
- Powdered sugar
- Raspberry jam
Instructions
- Prepare Croissants: Cut the 8 large croissants into cubes about 1 to 1.5 inches in size and place them into a large bowl.
- Add Ham: Chop the 12 ounces of Black Forest deli ham into pieces, separate any layers sticking together, and add them to the bowl with the croissant cubes.
- Add Cheese: Add 8 ounces of shredded Swiss cheese to the croissant and ham mixture, then toss everything together to combine evenly.
- Arrange in Pan: Spread the croissant, ham, and cheese mixture evenly into a 9×13-inch baking dish and set aside.
- Mix Custard: In a medium mixing bowl or large measuring cup, beat 8 large eggs. Add ½ cup half and half, ⅓ cup pure maple syrup, 1 teaspoon salt, 1 teaspoon mustard powder, 1 teaspoon garlic powder, and ¼ teaspoon ground white or black pepper. Whisk until fully combined.
- Pour Custard Over Casserole: Pour the egg mixture evenly over the croissant mixture in the baking pan. Optionally, drizzle up to an additional ¼ cup of maple syrup over the top for added sweetness.
- Soak and Preheat: Cover the casserole with aluminum foil and let it soak for at least 20 minutes while preheating the oven to 350°F.
- Bake Covered: Bake the casserole covered with foil for 20 minutes at 350°F.
- Bake Uncovered: Remove the foil, rotate the pan, and bake uncovered for an additional 25 minutes, or until the top is golden and toasted and the egg is fully set.
- Serve: Dust the casserole with powdered sugar and serve warm with raspberry jam and additional maple syrup as desired.
Notes
- Leaving croissants out overnight helps them become slightly stale, which improves texture by soaking up the custard better.
- You can substitute Swiss cheese with Gruyère or cheddar for a different flavor.
- Adjust the amount of maple syrup based on your desired sweetness level or substitute with honey.
- Letting the casserole soak before baking helps the custard fully absorb into the croissants, ensuring a moist interior.
- Make sure to cover the casserole during the initial baking to prevent drying out, then uncover for a nice golden crust.
- Try serving with fresh berries or a side of fruit for a complete brunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
