Croissant Bake
A comforting and easy recipe that transforms day-old croissants into a golden, custardy dish perfect for brunch or dinner.
Ingredients
Main Ingredients
- 6 large large croissants, slightly stale or day-old The drier texture soaks custard beautifully.
- 4 large large eggs They set the custard and add richness.
- 2 cups whole milk Or milk of choice for a healthier option.
- 1 cup shredded cheese (Gruyere, cheddar, or a mix) Adds savory depth; nutritional yeast works as a dairy-free cheesy substitute.
- 1 teaspoon Dijon mustard Brightens the savory mix.
- 1 cup diced ham or cooked vegetables (mushrooms, spinach, bell peppers) Optional protein or veggie boost.
- 1 tablespoon fresh thyme or 1 teaspoon dried Aromatic and homey.
- to taste Salt and freshly ground pepper
- 2 tablespoons melted butter For brushing the croissant pieces to create a golden top.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Tear the croissants into big, rustic pieces and spread them evenly in the prepared dish. Brush the tops with a little melted butter so they toast beautifully.
- In a large bowl, whisk together eggs, milk, Dijon, thyme, salt, and pepper until smooth. Stir in the shredded cheese and add diced ham or vegetables if using.
- Pour the custard evenly over the croissant pieces, pressing down gently so the bread soaks up the liquid. Let it rest for 5–10 minutes.
- Bake for 35–40 minutes, until the top is golden and a knife inserted in the center comes out mostly clean.
- Let the bake rest for 5 minutes before serving.
Notes
Savory twist: add sautéed onions, garlic, and mushrooms for a rustic flavor. Sweet version: swap cheese and ham for brown sugar, cinnamon, and sliced apples or berries. Make it lighter with 2% milk and more vegetables. For a festive meal, fold in caramelized pears and blue cheese. Store leftovers in an airtight container for up to 3 days. For freezing, cool completely, wrap tightly in foil, and freeze for up to 2 months.