Ham and cheese on a flaky croissant makes a mighty fine breakfast, but you know what makes an even better one? Turning those ingredients into a savory bread pudding. This easy recipe combines buttery croissants, salty ham, and flavorful cheese baked in a rich egg custard for a brunch dish that is pure genius.
This is a great way to use up leftover croissants that are going stale, but it's worth making a special trip to the bakery for them, too (buy the day-old ones and save a bit of money!)
ham and cheese croissant breakfast casserole
8
20 minutess
1 hour
1 hour and 20 minutes
Cooking spray
4 large croissants, halved horizontally and then cut 8 pieces
8 ounces thinly sliced ham, cut into strips
2 cups shredded cheddar cheese or a combination of cheddar and Monterey Jack
3 cups whole milk
4 large eggs
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Spray an 8-by-11-inch baking dish with cooking spray.
Arrange half of the croissant pieces in in the bottom of the baking dish in an even layer. Arrange half of the ham slices over the bread cubes and sprinkle over half of the cheese. Add a second layer using the remaining croissant cubes, ham and cheese.
In a mixing bowl, combine the milk, eggs, mustard, salt, and pepper and stir to mix well. Pour the custard mixture over the bread cubes and ham in the baking dish. Press the bread down so that it is submerged in the milk mixture. Cover and refrigerate for at least 10 minutes, to give the bread a chance to absorb the milk.
Preheat the oven to 350°F.
Bake the casserole, uncovered, in the preheated oven for 40 min, until the custard puffs up and the top turns golden brown. Remove from the oven and serve immediately.
