Baked Croissant Casserole with Ham, Cheese, and Bacon
Hosting brunch this holiday season? This baked croissant casserole is the perfect centerpiece for your festive spread! Flaky croissants, savory holiday ham, crispy bacon, and melted Gruyère or aged cheddar come together in this decadent, crowd-pleasing dish. It's a great way to use up leftover ham from your holiday feast and will have your guests going back for seconds. Easy to prepare and full of comforting flavors, this casserole is sure to be a hit!
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Serves: 6-8
Ingredients:
6 large Central Park Farms eggs
1 ¼ cups whipping cream
1 cup whole milk
1 teaspoon Dijon mustard
Salt & pepper to taste
8-10 day-old croissants, cut into large chunks
Leftover Central Park Farms ham, sliced or grab a Central Park Farms nugget ham
6-8 slices cooked Central Park Farms bacon, chopped (optional)
2 cups Gruyère or aged white cheddar cheese, shredded
1 tablespoon sesame seeds (optional)
Butter for greasing the pan
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
In a large bowl, whisk together the eggs, whipping cream, milk, Dijon mustard, salt, and pepper until smooth.
Spread half of the croissant chunks into the prepared baking dish.Sprinkle half of the ham, bacon, and cheese over the croissants.Repeat the layers with the remaining croissants, ham, bacon, and cheese.
Slowly pour the egg mixture over the croissants, ensuring it soaks evenly. Gently press down the croissants to help absorb the liquid.
Sprinkle the top with sesame seeds if desired. Cover the dish with foil and let it rest for 10-15 minutes to allow the custard to settle into the bread. You can also leave this in the fridge for 1-2 hours before baking to make brunch that much easier!
Cover the dish with foil and bake for 25 minutes.
Remove the foil and continue baking uncovered for an additional 15-20 minutes, or until the top is golden brown and the casserole is set in the middle.
Let the casserole cool for 5-10 minutes before slicing and serving.
Chef Erin Tips:
Want to prep ahead? Cut up your croissants the night before and leave them out uncovered to dry out slightly. This will help them better soak in the egg and cream mixture, resulting in a fluffier, more flavoUrful casserole!
Order some Central Park FarmsEGG, bacon and ham and get this on your brunch menu!
