Description
A delicious and indulgent Ham and Cheese Croissant Casserole combining buttery croissants, savory Black Forest ham, and creamy Swiss cheese, baked to golden perfection and served with powdered sugar and raspberry jam for a perfect breakfast or brunch treat.
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 pieces, separating any layers that stick together, and add to the bowl with the croissants.
- Add Cheese and Mix: Add 8 ounces of shredded Swiss cheese to the croissant and ham mixture. Toss everything together until well combined.
- Transfer to Baking Dish: Spread the croissant, ham, and cheese mixture evenly into a 9×13-inch baking pan and set aside.
- Make Egg Mixture: In a medium mixing 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 or black pepper. Mix thoroughly to combine all ingredients.
- Pour Egg Mixture Over Casserole: Evenly pour the liquid egg mixture over the croissant mixture in the baking pan. Optionally, drizzle up to an additional ¼ cup maple syrup over the top for extra sweetness.
- Soak and Preheat: Cover the casserole with aluminum foil and let it soak for at least 20 minutes while you preheat the oven to 350°F.
- Bake Covered: Bake the casserole covered for 20 minutes.
- Bake Uncovered: Remove the aluminum foil, rotate the pan for even cooking, and bake for an additional 25 minutes until the top is golden brown, slightly toasted, and the eggs are fully cooked.
- Serve: Dust the casserole with powdered sugar and serve with raspberry jam and additional maple syrup on the side.
Notes
- Leaving croissants out overnight helps them absorb the custard better for a perfect texture.
- If you prefer less sweetness, reduce the maple syrup or omit drizzling extra on top.
- Use fresh herbs like chives or parsley for garnish if desired.
- Feel free to substitute Swiss cheese with Gruyère or cheddar for a different flavor profile.
- Ensure the casserole soaks the egg mixture thoroughly for 20 minutes before baking to achieve a custard-like consistency.
- Covering the casserole during the first part of baking prevents the croissants from drying out.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 215 mg
