Ingredients:

  • 6 large croissants, slightly stale (about 10 ounces/280g), cut into 1-inch pieces
  • 6 large eggs
  • 2 cups (473 ml) whole milk
  • 1 cup (237 ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 4 ounces (113g) cooked ham, diced
  • 4 ounces (113g) Gruyere cheese, shredded (or Swiss cheese)
  • 1/4 cup (50g) brown sugar (optional topping)
  • 2 tablespoons unsalted butter, melted (optional topping)

Instructions:

  1. Cut croissants into 1-inch pieces and spread evenly in the baking dish.
  2. Sprinkle diced ham and shredded cheese over the croissants.
  3. Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until well combined.
  4. Gently pour the custard mixture evenly over the croissants, ensuring they are all moistened.
  5. Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or overnight for best results).
  6. Preheat oven to 350°F (175°C).
  7. In a small bowl, combine brown sugar and melted butter. Sprinkle evenly over the casserole (optional).
  8. Bake for 35-40 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out mostly clean.
  9. Let the casserole cool for 10-15 minutes before serving.