Ingredients
Scale
- 6 to 8 large buttery croissants (preferably a day old), torn into bite-sized pieces
- 2 cups cooked ham, diced
- 2 cups shredded Swiss or Gruyère cheese
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 cup fresh chives or green onions, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. This ensures the egg custard doesn’t stick to the sides and makes cleanup much easier later.
- Spread the torn croissant pieces evenly across the bottom of the prepared baking dish. Scatter the diced ham and 1.5 cups of the shredded cheese over the croissants. Toss them gently with your hands to ensure the ham and cheese are distributed throughout the layers rather than just sitting on top.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, salt, and pepper until the mixture is smooth and well-combined. Stir in most of the chopped chives, reserving a small amount for the final garnish.
- Slowly pour the egg mixture over the croissant and ham layers. Use a spatula to gently press down on the croissants to ensure they are all submerged and soaking up the liquid. Let the casserole sit for at least 15 minutes (or refrigerate overnight) to allow the bread to absorb the custard.
- Sprinkle the remaining 1/2 cup of cheese and a dash of smoked paprika over the top. Place the dish in the oven and bake for 40 to 45 minutes. The casserole is done when the top is golden brown and the center is set and no longer jiggles.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing. This resting period allows the custard to firm up, making it easier to serve clean squares. Garnish with the remaining chives and serve warm.
- Cook Time: 60 minutes