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

Scale

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