Ham, Cheese & Pesto Croissant Bake Recipe
Introduction
This ham, cheese, and pesto croissant bake is a comforting and flavorful dish perfect for brunch or a cozy dinner. Using stale croissants soaked in a rich egg and cream mixture, it creates a golden, cheesy casserole with a delightful herbaceous twist from the pesto.
Ingredients
- 6 stale croissants
- 4 tbsp butter, plus extra for the tin
- 6 slices of ham, roughly torn
- 100g cheddar, grated
- 100g gruyère, grated
- Small handful of chives, chopped
- 4 thyme sprigs, leaves picked
- 4 eggs
- 100ml double cream
- 100ml milk
- 2 tsp Dijon mustard
- Grating of nutmeg
- 75g pesto
- 10g parsley, finely chopped
Instructions
- Step 1: Halve the croissants horizontally and butter each cut side. Fill each croissant with torn ham and most of the grated cheddar and gruyère.
- Step 2: Butter the base and sides of a 26cm ovenproof dish or frying pan. Arrange the filled croissants tightly in the dish.
- Step 3: In a jug, combine the remaining cheese, chives, thyme, eggs, double cream, milk, and Dijon mustard. Season well with salt, pepper, and freshly grated nutmeg.
- Step 4: Pour the egg mixture evenly over the croissants and let them soak for 15 minutes.
- Step 5: Dot the top with teaspoons of pesto. Optionally, add a little more butter on top for extra richness.
- Step 6: Preheat the oven to 180°C (160°C fan) or gas mark 6. Bake the dish for 30-35 minutes, until golden brown and the eggs are set.
- Step 7: Allow the bake to rest for 10 minutes before serving. Sprinkle with finely chopped parsley to finish.
Tips & Variations
- Use day-old croissants for the best texture—they soak up the custard without becoming too soggy.
- Substitute the ham with cooked bacon or cooked sausage for a different flavor.
- Add sun-dried tomatoes or roasted red peppers for extra color and taste.
- Use fresh herbs like basil or oregano instead of thyme for a different herb flavor.
- For a lighter version, use half-and-half instead of double cream.
Storage
Store any leftovers covered in the refrigerator for up to 2 days. Reheat in a moderate oven (around 160°C/320°F) until warmed through to retain the crispy top and creamy interior. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh croissants instead of stale ones?
Fresh croissants tend to be too soft and may become overly soggy when soaked in the custard. Using day-old or slightly stale croissants helps maintain texture while absorbing the flavors perfectly.
Can I prepare this dish in advance?
Yes, you can assemble the bake up to the soaking step, cover it tightly, and refrigerate for a few hours or overnight. Bake it just before serving, adding a few extra minutes to the cooking time if needed.
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Ham, Cheese & Pesto Croissant Bake Recipe
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This decadent Ham, Cheese & Pesto Croissant Bake is a comforting and indulgent breakfast or brunch dish that layers buttery stale croissants with savory ham, a blend of melted cheddar and Gruyère cheeses, and fragrant herbs. Soaked in a creamy egg custard enriched with Dijon mustard and nutmeg, then baked until golden and bubbling, this recipe delivers a perfect harmony of flavors and textures. It’s finished with dollops of vibrant pesto and a sprinkle of fresh parsley for a fresh, aromatic touch.
Ingredients
Croissants and Filling
- 6 stale croissants
- 4 tbsp butter, plus extra for greasing the tin
- 6 slices of ham, roughly torn
- 100g cheddar, grated
- 100g Gruyère, grated
- small handful of chives, chopped
- 4 thyme sprigs, leaves picked
Custard Mixture
- 4 eggs
- 100ml double cream
- 100ml milk
- 2 tsp Dijon mustard
- grating of nutmeg
- salt and freshly ground black pepper, to taste
Topping and Garnish
- 75g pesto
- 10g parsley, finely chopped
- extra butter for dotting on top (optional)
Instructions
- Prepare the Croissants: Slice each stale croissant horizontally to halve them, then generously butter each cut side. This enriches the bread and helps create a golden crust.
- Assemble Filling: Fill each buttered croissant with torn ham slices and most of the grated cheddar and Gruyère cheeses. Set aside the remaining cheese for later.
- Prepare Baking Dish: Butter the base and sides of an ovenproof dish or a large frying pan, about 26cm in diameter. Firmly pack all the filled croissants into the dish, fitting them tightly together.
- Make the Custard Mixture: In a jug, whisk together the remaining grated cheese, chopped chives, thyme leaves, eggs, double cream, milk, and Dijon mustard. Season well with salt, freshly ground black pepper, and a generous grating of nutmeg. This rich custard will soak into the croissants.
- Soak the Croissants: Pour the custard mixture evenly over the croissants in the dish. Allow the croissants to soak for 15 minutes so they absorb the custard fully.
- Add Pesto and Butter: Dot the top of the soaked croissants with teaspoons of pesto for bursts of herbal flavor. Optionally, add a little extra butter on top to promote browning and richness.
- Bake: Preheat the oven to 180°C (160°C fan/Gas mark 6). Bake the croissant bake for 30-35 minutes until the custard is set, and the top is golden brown and bubbling.
- Rest and Garnish: Once baked, remove from the oven and let the dish rest for 10 minutes. This resting allows the custard to set further and makes slicing easier. Sprinkle the finely chopped parsley over the top before serving for a fresh finish.
Notes
- Using stale croissants helps them absorb the custard without falling apart, but slightly fresh croissants can be used if needed.
- Feel free to swap the ham for cooked bacon or smoked salmon to vary the flavor.
- Adding extra herbs like rosemary or basil can complement the pesto nicely.
- Leftovers can be refrigerated, covered, and gently reheated; however, texture is best on the day of baking.
- For a vegetarian version, omit the ham and consider adding sautéed mushrooms or spinach.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-inspired
Keywords: croissant bake, ham and cheese, breakfast casserole, savory bake, brunch recipe, pesto bake
