There's something utterly irresistible about the combination of flaky croissants, savory ham, and melty Swiss cheese baked up into a cozy, golden casserole. This Ham and Cheese Croissant Casserole Recipe hits all the right notes—comforting, rich, and perfect for feeding a crowd or treating yourself on a lazy weekend morning.

The image shows a close-up of a flaky, golden-brown pastry with several layers of light, crispy crust and a soft, fluffy inside. Inside the pastry, there are visible slices of pinkish meat and melted cheese giving a creamy texture. On top of the pastry, there is a thick layer of red jam with visible fruit bits. The pastry is dusted lightly with white powdered sugar. The dish is served on a white plate with some fresh green herbs placed beside it. The background is a white marbled surface with another plate and a jar blurred behind. 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 Casserole Recipe
Top Tip
How to Serve Ham and Cheese Croissant Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Cheese Croissant Casserole Recipe

Why You'll Love This Recipe

I adore how effortlessly this Ham and Cheese Croissant Casserole Recipe comes together, yet it feels so special—like a fancy brunch without any fancy fuss. It’s a total crowd-pleaser and always gets rave reviews from friends and family.

Comfort food elevated: The buttery croissants soak up a savory egg custard, making every bite soft yet slightly crispy on top.
Make ahead friendly: You can assemble this casserole the night before and bake it fresh in the morning, which makes busy weekends way easier.
Sweet and savory balance: A little maple syrup and raspberry jam add a subtle sweetness that pairs surprisingly well with the salty ham and sharp Swiss cheese.
Feeds a crowd: This recipe makes a generous 9×13-inch pan, perfect for brunches, potlucks, or family gatherings.

The image shows a white rectangular baking dish filled with a layered bread pudding made from torn croissant pieces on top, creating a golden, flaky texture with visible puffed layers. Mixed throughout are slices of pink ham and melted cheese that gives a creamy, slightly browned surface. The inside layers of the pudding reveal soft, soaked bread with ham pieces embedded, showing a mix of light cream and pink colors. The dish is set on a white marbled surface with a green cloth napkin partially visible on the right side. A portion of the pudding has been removed from the front corner, revealing the moist, textured inside. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses simple ingredients you probably recognize, but together they create such an indulgent, layered flavor profile. Here’s why each part plays a starring role and a few tips on what to look for when shopping.

Flat lay of eight large golden croissants cut into cubes in a simple white ceramic bowl, thinly sliced pink Black Forest ham neatly arranged next to the croissants in a white bowl, a small white bowl filled with pale yellow shredded Swiss cheese, eight whole uncracked brown eggs, a small white bowl with creamy half and half, a small white bowl of amber maple syrup, a small white bowl containing fine white salt, another small white bowl with pale yellow mustard powder, a small white bowl with white garlic powder, a small white bowl of ground white pepper, a small white bowl of bright red raspberry jam, and a white ceramic plate dusted lightly with powdered sugar, all placed 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 leftover croissants work best because they soak up the custard instead of turning mushy—you want them tender but still sturdy.
Black Forest deli ham: Its smoky, slightly sweet flavor takes this beyond your average ham and cheese breakfast dish.
Swiss cheese: Melts beautifully and adds nuttiness without overpowering the ham.
Eggs: The base of the custard that binds everything and adds richness.
Half and half: Creaminess without making the dish too heavy.
Mustard powder and garlic powder: These subtle seasonings add depth and a hint of warmth that might surprise you in a breakfast casserole.
Maple syrup: A traditional breakfast sweetener that brings balance to the salty and savory flavors.
Powdered sugar and raspberry jam (for topping): Adds that classic sweet contrast to the savory casserole—totally worth the extra step!

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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 playing around with this casserole depending on what I have on hand. You can easily swap in different cheeses or add veggies to change things up without losing that classic comfort vibe.

Variation: One of my favorite twists is adding sautéed mushrooms and spinach right into the mix—adds a fresh earthiness that complements the ham wonderfully.
Cheese swap: If Swiss isn’t your thing, try Gruyère or sharp cheddar for a punchier flavor.
Make it vegetarian: Skip the ham and bulk up with caramelized onions, roasted peppers, or artichokes instead—they pair well with the sweet maple notes.
Spice it up: Add a pinch of smoked paprika or cayenne to the custard for a subtle smoky heat.

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

Step 1: Cube the croissants and prep the ham and cheese

The first step is to cube your croissants into roughly 1-1.5 inch pieces. I found that cubing them evenly helps them soak up the custard consistently. Toss the croissant cubes into a large bowl, then chop up your Black Forest ham, separating any slices that are stuck together. Add the ham and shredded Swiss cheese to the croissants—give everything a gentle toss to combine.

Step 2: Layer in the baking dish and mix the custard

Spread your croissant, ham, and cheese mixture evenly into a 9×13-inch baking dish. Now, whisk together 8 large eggs, half and half, maple syrup, salt, mustard powder, garlic powder, and white pepper in a separate bowl or measuring cup. Pour this custard mixture evenly over the croissant mixture. If you’re feeling extra fancy, drizzle a bit more maple syrup on top for a glossy sweet finish.

Step 3: Let it soak and bake to golden perfection

Cover your casserole with foil and let it soak for at least 20 minutes while you preheat the oven to 350°F. This step is key—it lets the croissants absorb all the custard so you get that perfect soft-yet-fluffy texture. Bake the casserole covered for 20 minutes, then remove the foil, rotate the pan, and bake for another 20-25 minutes until the top is beautifully golden and the eggs are fully set.

Step 4: Add the finishing touches and serve

Once out of the oven, sprinkle with powdered sugar and serve with raspberry jam and extra maple syrup on the side. This sweet-savory combo completely elevates the dish—it feels like a special treat even on a weekday morning.

Top Tip

From my experience making this dish multiple times, a few simple tips make a big difference to get a perfect texture and flavor.

Use day-old croissants: Fresh croissants tend to get soggy; letting them sit overnight dries them out enough to soak up the custard just right.
Don’t skip the soak time: That 20-minute resting step is crucial. Without it, you risk dry spots or a casserole that’s not evenly cooked.
Cover the casserole while baking: Covering with foil initially traps moisture for a custardy inside while the uncovered finish crisps and browns the top perfectly.
Maple syrup adds magic: It might seem unusual, but a little maple syrup mixed into the custard and drizzled on top adds just the right hint of sweetness to balance the savory flavors.

How to Serve Ham and Cheese Croissant Casserole Recipe

ham and cheese casserole - Serving Suggestion

Garnishes

I’m all about simple yet effective garnishes here: a light sprinkle of powdered sugar dusts the top beautifully, and dollops of raspberry jam add a burst of fruity brightness that cuts through the richness. Sometimes I even add fresh berries on the side when I have them handy.

Side Dishes

Pair this casserole with a crisp green salad tossed in lemon vinaigrette or a refreshing fruit salad. I’ve also served it alongside roasted tomatoes or sautéed greens for a nice contrast and to add a little color to the table.

Creative Ways to Present

For special occasions, I like to bake this casserole in individual ramekins for a personal touch. It’s also fun to cut it into squares and arrange them on a platter alongside fresh herbs and little ramekins of raspberry jam and syrup for a stylish buffet setup.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for 3-4 days. I like to tightly cover the casserole pan with foil or transfer portions to meal prep containers. Reheat gently to keep the custard creamy.

Freezing

This casserole freezes beautifully if you want to save portions for later. Wrap individual servings in plastic wrap and foil, then thaw overnight in the fridge before reheating for the best texture.

Reheating

I usually reheat leftovers in the oven at 325°F wrapped in foil—this keeps the croissant from drying out while warming evenly. A quick zap in the microwave works in a pinch but can cause uneven heating.

Frequently Asked Questions:

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

Using fresh croissants isn’t ideal because they’re too soft to absorb the custard properly. Day-old or slightly stale croissants work best as they soak up the flavors without falling apart.

What can I substitute for Black Forest ham?

If you don’t have Black Forest ham, any smoked or deli ham will work well. You can also use cooked bacon or turkey ham for a different flavor twist.

Can I make this gluten-free?

Since croissants traditionally contain gluten, you could try using a gluten-free pastry if you can find one, but results may vary. Alternatively, experiment with gluten-free bread that's rich and buttery for a similar texture.

How long should I let the casserole soak before baking?

Letting the casserole soak for at least 20 minutes is important. This resting time allows the croissant pieces to absorb the custard fully, ensuring a creamy, flavorful inside.

Final Thoughts

This Ham and Cheese Croissant Casserole Recipe has become one of my go-to dishes for holidays, brunches, or any time I want something easy yet feels so indulgent. I hope you enjoy making it as much as I do—don’t be shy about customizing it to suit your taste buds. Once you try it, you’ll understand why it’s such a beloved crowd-pleaser in my kitchen!