Ham and Cheese Croissant Bake
Ingredients
12 cups roughly torn, day-old croissants (about 12–16 croissants)
2 tablespoons salted butter, thinly sliced
2 tablespoons extra virgin olive oil
2 cups mixed mushrooms, roughly chopped
2 garlic cloves, minced or grated
2 tablespoons fresh chopped thyme (or 2 tsp dried thyme)
1 cups heavy cream
1 cups whole milk
3 large eggs, beaten
2 tablespoons Dijon mustard (rounded tablespoons)
0.5 teaspoons cayenne pepper (adjust to taste)
3 ounces deli ham or prosciutto, torn
4 ounces creamy Brie cheese, cubed
0.5 cups shredded Swiss or fontina cheese
2 tablespoons everything bagel spice (optional)
Steps
- Preheat & prep dish: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Toast the croissants: Arrange the 12 cups roughly torn, day-old croissants (about 12–16 croissants) in the baking dish and lay 2 tablespoons salted butter, thinly sliced over the croissants. Transfer to the oven and bake 5–8 minutes, until lightly toasted.
- Caramelize the mushrooms: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 cups mixed mushrooms, roughly chopped, season with salt and pepper. Cook undisturbed for 5 minutes until golden, then stir and continue cooking until caramelized, 3–5 more minutes. Add 2 garlic cloves, minced or grated and 2 tablespoons fresh chopped thyme (or 2 tsp dried thyme) and cook 1 additional minute. Remove from heat.
- Make the custard & assemble: In a large bowl, whisk together 1 cups heavy cream, 1 cups whole milk, 3 large eggs, beaten, 2 tablespoons Dijon mustard (rounded tablespoons), 0.5 teaspoons cayenne pepper (adjust to taste), and a pinch each of salt and pepper. Add the toasted croissants, mushrooms, 3 ounces deli ham or prosciutto, torn, and 4 ounces creamy Brie cheese, cubed. Gently toss to combine. Pour the mixture back into the casserole dish. Top evenly with 0.5 cups shredded Swiss or fontina cheese and sprinkle with 2 tablespoons everything bagel spice (optional).
- Bake covered: Cover the dish with foil and bake for 30 minutes.
- Bake uncovered & serve: Remove the foil and continue baking for another 10–15 minutes, or until the croissants are golden on top. Serve warm.