Description
This Ham and Cheese Croissant Casserole is a savory and slightly sweet breakfast bake that features cubed croissants, Black Forest deli ham, and shredded Swiss cheese soaked in a flavorful egg mixture with maple syrup. It's baked until golden and fluffy, then topped with powdered sugar and served with raspberry jam for a delightful combination of flavors perfect for brunch or a hearty breakfast.
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 and Ham: Cut the 8 large croissants into cubes about 1 to 1.5 inches in size and place them in a large bowl. Chop the 12 ounces of Black Forest deli ham into small pieces, separating any clumps, and add to the bowl with the croissants.
- Add Cheese: Add 8 ounces of shredded Swiss cheese to the bowl with the croissants and ham, then toss everything together to combine evenly.
- Arrange in Baking Dish: Spread the croissant, ham, and cheese mixture evenly into a 9×13-inch baking pan and set it aside.
- Make Egg Mixture: In a medium mixing bowl or a large measuring cup, beat 8 large eggs. Add ½ cup half and half, ⅓ cup 100% pure maple syrup, 1 teaspoon salt, 1 teaspoon mustard powder, 1 teaspoon garlic powder, and ¼ teaspoon white ground or black pepper. Whisk all the ingredients together thoroughly.
- Combine and Soak: Pour the egg mixture evenly over the croissant mixture in the baking dish. If desired, drizzle up to an additional ¼ cup of maple syrup over the top. Cover the casserole with aluminum foil and let it soak for at least 20 minutes while the oven preheats.
- Bake: Preheat the oven to 350°F. Bake the covered casserole for 20 minutes. Then remove the foil, rotate the pan for even cooking, and bake uncovered for an additional 25 minutes, or until the top is golden and slightly toasted and the eggs are fully cooked through.
- Serve: Dust the baked casserole with powdered sugar and serve warm with raspberry jam and extra maple syrup on the side.
Notes
- Leaving croissants out overnight allows them to dry slightly, which helps absorb the egg mixture better.
- You can substitute Swiss cheese with Gruyère or cheddar for a different flavor.
- Mustard powder adds a subtle tang but can be omitted if unavailable.
- Allowing the casserole to soak before baking ensures the custard fully penetrates the bread for a creamy texture.
- Use aluminum foil to cover during initial baking to prevent the top from over-browning.
- For a gluten-free version, substitute croissants with gluten-free bread, adjusting soak time accordingly.
- Serve with additional maple syrup or jam to enhance sweetness and balance savory flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 220 mg
