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Overnight Ham and Swiss Croissant Bake
Melissa Hart

Overnight Ham and Swiss Croissant Bake

Day-old croissants make a soft, rich base without needing extra cream. Ham and Swiss keep the flavor squarely in diner territory, while Dijon cuts through the butter. Tear the croissants rather than compressing them; open pockets give the eggs somewhere to settle overnight.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 large day-old plain croissants torn into 2-inch pieces
  • 12 ounces cooked ham diced
  • 2 cups shredded Swiss cheese
  • 8 large eggs
  • 2 1/2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1 tablespoon unsalted butter for the dish

Method
 

  1. Butter a 9-by-13-inch baking dish and arrange half the croissant pieces across the bottom.
  2. Scatter on the ham and 1 1/2 cups Swiss, then cover with the remaining croissant pieces.
  3. Whisk the eggs, milk, Dijon, salt, pepper and onion powder. Pour evenly into the dish and press the bread gently into the custard. Sprinkle with the remaining cheese.
  4. Cover and refrigerate for 8 to 14 hours. Let the dish stand out for 30 minutes and heat the oven to 350°F.
  5. Bake uncovered for 45 to 50 minutes, until the center is set at 160°F and the top is golden. Rest 10 minutes before serving.