Description
This Ham and Cheese Croissant Casserole is a delightful breakfast or brunch dish combining buttery croissants, savory Black Forest ham, and melted Swiss cheese, all soaked in a flavorful egg custard with a hint of maple syrup. Baked to golden perfection and served with powdered sugar and raspberry jam, it’s a perfect balance of sweet and savory that’s sure to impress.
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 1 to 1.5 inch cubes and place them in a large bowl. Chop the 12 ounces of Black Forest deli ham into small pieces, separate any stuck layers, and add them to the bowl with croissants.
- Add cheese: Add the 8 ounces of shredded Swiss cheese to the croissant and ham mix, then toss to combine the ingredients evenly.
- Arrange in baking dish: Spread the croissant, ham, and cheese mixture evenly into a 9×13-inch baking pan and set aside.
- Mix custard: In a medium bowl or 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 pepper. Whisk together until fully combined.
- Pour custard over casserole: Pour the egg mixture evenly over the croissant mixture in the baking dish. Optionally, drizzle up to an additional ¼ cup of maple syrup on top for extra sweetness.
- Let soak: Cover the casserole with aluminum foil and let it sit for at least 20 minutes to allow the croissants to absorb the custard while you preheat the oven to 350°F (175°C).
- Bake covered: Bake the casserole covered with foil for 20 minutes.
- Bake uncovered: Remove the foil, rotate the pan for even baking, and continue baking for another 25 minutes until the top is golden brown, slightly toasted, and the egg custard is fully set.
- Serve: Dust the casserole with powdered sugar and serve warm with raspberry jam and additional maple syrup if desired.
Notes
- Letting the croissants sit overnight ensures they are slightly stale, which helps them absorb the custard better.
- Use Black Forest ham for its sweet and smoky flavor, but any deli ham works as a substitute.
- Mustard powder adds a subtle tang to the custard, enhancing the savory flavor; it can be omitted if unavailable.
- Powdered sugar and raspberry jam provide a pleasant contrast to the savory casserole, balancing sweet and salty flavors.
- For a richer casserole, you can substitute half and half with heavy cream.
- If preferred, use black pepper instead of white pepper for seasoning.
- Make sure to cover the casserole while it soaks and during the initial baking to keep it moist and prevent drying out.
Nutrition
- Serving Size: 1 slice (1/15th of casserole)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
