There’s something irresistibly cozy about a warm, cheesy breakfast bake first thing in the morning. This Ham and Cheese Croissant Bake Recipe is exactly that—layers of buttery croissants soaked in a sweet maple-egg custard, studded with ham and melty Swiss cheese. It’s the perfect blend of savory and sweet, and once you try it, you’ll understand why it’s a brunch favorite in my kitchen.

The image shows a close-up of a flaky, golden brown croissant sandwich layered with slices of pink ham and melted yellow cheese, with a topping of shiny red jam spreading over the top. The croissant has a rough, crisp texture with visible flaky layers. It sits on a white plate with small round indentations, garnished with fresh green thyme sprigs on the side. The background shows more blurred croissants and a jar of red jam on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ham and Cheese Croissant Bake Recipe
Top Tip
How to Serve Ham and Cheese Croissant Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Cheese Croissant Bake Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Ham and Cheese Croissant Bake Recipe because it’s a game-changer for brunches or lazy weekend mornings. It’s not just easy—it feels fancy with those flaky croissants and gooey cheese, but comes together quickly and feeds a crowd.

Simple Prep: Cubing day-old croissants takes minutes, and the rest is just mixing and pouring.
Beautiful Balance: The combination of savory ham and Swiss cheese with a touch of maple syrup creates a delightful sweet-savory harmony.
Feeds a Crowd: Perfect for family gatherings or brunch with friends, this recipe scales well and satisfies hungry bellies.
Make-Ahead Friendly: You can prep it the night before and bake it fresh in the morning with minimal fuss.

A white rectangular baking dish filled with a golden-brown bread casserole featuring layers of torn croissant pieces, thin slices of ham, and melted cheese. The top layer is crispy and uneven with visible browned cheese patches and pink ham slices spread throughout. A wedge has been removed, showing the soft, slightly moist interior with layers of bread, ham, and cheese inside. The dish sits on a white marbled surface with a green cloth partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Ham and Cheese Croissant Bake Recipe complements the others perfectly. The croissants soak up the custard just right without turning mushy, while the ham brings savory depth and the Swiss cheese adds nuttiness and melty goodness.

Flat lay of large whole croissants with golden flaky crusts, slices of glossy Black Forest deli ham separated slightly, a small white bowl filled with shredded Swiss cheese, eight whole uncracked brown eggs arranged neatly, a small white bowl containing creamy half and half, another small white bowl holding pure amber maple syrup, small white bowls with fine white salt, bright yellow mustard powder, light beige garlic powder, and finely ground white pepper, plus a small white bowl of vibrant red raspberry jam and a sifter with powdered sugar dusting nearby, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Croissants: Day-old or slightly stale croissants give the best texture and absorb the custard beautifully; make sure they’re on the drier side, not fresh and fluffy.
Black Forest Ham: Its smoky sweetness adds a mouthwatering flavor contrast you don’t want to skip; regular deli ham works if that’s what you have.
Swiss Cheese: Melts evenly with a mild tang that complements both the ham and the creamy custard perfectly.
Eggs: The binding agent that holds everything together with richness and protein.
Half-and-Half: Adds creaminess to keep the bake luscious without being overly heavy.
Mustard Powder & Garlic Powder: These subtle seasonings bring depth without overwhelming the dish.
Pure Maple Syrup: A touch of sweetness to balance the saltiness and add a cozy breakfast vibe.
Powdered Sugar & Raspberry Jam: Optional toppings that brighten the flavors and add a lovely finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak my Ham and Cheese Croissant Bake Recipe depending on the season or who’s coming over. Don’t feel locked in! You can personalize it easily without losing the essence of comfort.

Variation: I sometimes swap Swiss for Gruyère for a nuttier flavor, or add a handful of fresh spinach for a pop of color and some greens.
Dietary Modifications: Use lactose-free milk or a dairy-free creamer to make it friendly for sensitive stomachs; turkey ham is a lighter alternative to Black Forest ham.
Extra Kick: Sprinkle some red pepper flakes or a dash of smoked paprika if you want a bit of heat that complements the sweet-salty elements.

Step-by-Step: How I Make Ham and Cheese Croissant Bake Recipe

Step 1: Cube and Combine the Croissants, Ham, and Cheese

Start by cutting your croissants into roughly 1 to 1.5-inch cubes—this size is perfect for absorbing the custard without dissolving into mush. Toss these cubed croissants into a large bowl, then chop your Black Forest ham into bite-sized pieces and separate any slices that are stuck together.

Next, add the shredded Swiss cheese and gently toss everything together. I like to use a light hand here to keep the croissant cubes from breaking apart too much. Once combined, spread this mixture evenly in a 9×13-inch baking dish. This layering sets the stage for soaking up all that custardy goodness.

Step 2: Whisk the Custard Mixture

In a medium bowl or large measuring cup, crack open 8 large eggs and whisk them thoroughly. Then stir in the half-and-half, maple syrup, salt, mustard powder, garlic powder, and white pepper. The mustard and garlic powders give a subtle savory warmth here that I think really elevates the flavor without overpowering the sweetness from the maple.

Make sure your mixture is well combined; a smooth custard base ensures even soaking and a consistent texture.

Step 3: Pour, Soak, and Bake

Pour the custard evenly over the croissant mixture in the pan, making sure to coat as many pieces as possible. If you’re feeling indulgent, drizzle up to an extra ¼ cup of maple syrup on top for a nice caramelized sweetness.

Cover the casserole tightly with aluminum foil and let it sit for at least 20 minutes. This soak time is key—it gives the croissants a chance to soak in all those flavors for a custard-soaked center without getting soggy.

While it’s resting, preheat your oven to 350°F. Once ready, bake covered for 20 minutes, then remove foil, rotate the pan for even browning, and bake for another 20 to 25 minutes until the top turns golden brown and the egg is fully set.

Top Tip

Having tried multiple versions of this dish, I’ve learned a few things that really help it come out perfect every time. Here are my go-to tips when making the Ham and Cheese Croissant Bake Recipe:

Let it soak: Don’t rush the resting time—the croissants need that 20 minutes to absorb the custard deeply, or you might get dry patches.
Use day-old croissants: Fresh croissants are too soft and won’t hold up well; if you don’t have day-old, lightly toast fresh ones to dry them out a bit.
Cover while baking: The foil cover traps moisture, so the interior is creamy—only remove it towards the end to get a golden top.
Maple syrup drizzle: Adding a little syrup on top before baking creates a delightful sweet crust; but don’t overdo it, or it can get soggy.

How to Serve Ham and Cheese Croissant Bake Recipe

ham and cheese croissant bake - Serving Suggestion

Garnishes

I love dusting my baked casserole with a light sprinkle of powdered sugar right before serving. It might sound quirky, but that little touch adds a subtle sweetness that balances the savory flavors. Paired with a spoonful of raspberry jam on the side, it feels like a sweet-savory party on your plate.

Side Dishes

To round out the meal, I usually serve this with fresh fruit salad or roasted breakfast potatoes. The fruit adds a refreshing contrast, and those crisp potatoes complement the creamy texture of the bake perfectly.

Creative Ways to Present

For special occasions, I’ve served this bake in individual ramekins for personal portions — it feels extra luxe and makes plating a breeze. Sprinkle fresh herbs like chives or parsley on top to add color and a fresh note. Sometimes, I even add a dollop of sour cream or crème fraîche on the side for an elegant twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep well for 3-4 days. When reheating, I cover the casserole with foil to prevent the top from drying out.

Freezing

This bake freezes beautifully before baking. I prepare it as normal, then cover tightly with plastic wrap and foil before popping it in the freezer. When I’m ready to enjoy, I let it thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Reheating

The best way to reheat this dish without sacrificing texture is to warm it in a 325°F oven covered with foil for about 15-20 minutes until heated through. I avoid microwaving because it tends to get rubbery and soggy, and nobody wants that!

Frequently Asked Questions:

Can I use fresh croissants instead of day-old ones?

It’s best to use day-old or slightly stale croissants because they absorb the custard without falling apart. If you only have fresh croissants, lightly toast them to dry them out before cubing.

Can I make this Ham and Cheese Croissant Bake Recipe dairy-free?

Yes, you can substitute the half-and-half with a dairy-free creamer such as oat or almond milk for a dairy-free version. Choose a dairy-free cheese alternative or omit it if you prefer, but be aware it will change the texture and flavor.

How long can I let the casserole soak before baking?

Ideally, soak the casserole at least 20 minutes up to 1 hour. Longer soaking helps the croissants absorb more custard, but beyond an hour it might get too soggy and lose structure.

Can I add vegetables to this bake?

Absolutely! Adding vegetables like fresh spinach, sautéed mushrooms, or bell peppers is a great way to add nutrition and color. Just sauté them beforehand to remove excess moisture so they don’t make the bake watery.

Final Thoughts

This Ham and Cheese Croissant Bake Recipe holds a special spot in my kitchen because it’s one of those dishes that turns a simple morning into a special occasion without any stress. Baking up that golden custardy goodness fills the house with the coziest smells, and sharing it with people you care about just makes it better. I hope you enjoy this recipe as much as I do—it’s definitely become my go-to when I want a comforting, crowd-pleasing breakfast or brunch!