The Weekend Warriors Croissant Stratum Ham Gruyère and Chives

Overnight Ham Croissant Casserole

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Preparation time:20 Mins

Cooking time:50 Mins

Servings:8 servings

Ingredients:

• 6 Large Croissants (day-old preferred)
• 1 Tbsp Unsalted Butter, for greasing
• 1 1/2 cups Diced Cooked Ham (cubed)
• 1 1/2 cups Gruyère Cheese, grated
• 2 Tbsp Fresh Chives, minced
• 6 Large Eggs
• 1 cup Whole Milk
• 1/2 cup Heavy Cream
• 1 tsp Granulated Sugar
• 1 tsp Dijon Mustard
• 1/2 tsp Fine Sea Salt
• 1/4 tsp Freshly Ground Black Pepper
• Pinch freshly grated Nutmeg

Instructions:

• Prep the Dish and Croissants: Generously grease a 9x13 inch baking dish with the butter. Slice the day-old croissants into large, 1 inch cubes.
• Layer the Solids: Arrange half of the croissant cubes snugly in the prepared baking dish. Scatter half of the diced ham and half of the grated Gruyère cheese over this layer. Repeat the layering process with the remaining croissants, ham, and cheese, pressing down gently.
• Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, Dijon mustard, salt, pepper, and nutmeg until completely smooth. Avoid over whisking.
• Soak and Chill: Slowly pour the prepared custard evenly over the croissants, ensuring every piece of pastry is moistened. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight (up to 24 hours). This rest is crucial for texture.
• Temper and Preheat: About 30 minutes before baking, remove the casserole dish from the fridge. Preheat the oven to 375°F (190°C).
• Bake (Covered): Place the dish into the preheated oven. Bake for 25 minutes, covering the dish loosely with foil to prevent the croissant tops from browning too quickly.
• Finish Bake (Uncovered): Remove the foil and continue baking for another 20 25 minutes, or until the top is golden brown and the custard is fully set. A knife inserted into the center should come out mostly clean.
• Rest and Serve: Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the internal structure to firm up. Sprinkle the minced chives over the top before cutting and serving.

Nutrition Facts

Calories	1044 kcal
Protein	10.2 g
Fat	32.7 g
Carbs	36.0 g
Fiber	4.2 g
Sodium	5468 mg

Recipe Info

Category	Brunch
Cuisine	French

Why This Savoury Stratum Is Your New Brunch Champion

As an advocate for celebratory breakfasts, I believe the beginning of the day deserves a dish that is both deeply comforting and effortlessly elegant. This Savory Croissant Breakfast Casserole is precisely that the pinnacle of make ahead brunch perfection.

It elevates the standard bread pudding concept by swapping heavy, utilitarian bread for delicate, buttery croissants, achieving a flavour profile that feels far more luxurious than the effort required to produce it.

Designed to handle a crowd, this Breakfast Croissant Casserole requires only 15 to 20 minutes of active preparation time, meaning you can greet your weekend guests with a golden, bubbling dish fresh from the oven, rather than spending the morning chopping and stirring.

It’s the ultimate solution for anyone craving a spectacular, low-stress centerpiece.

Mastering the Make Ahead Breakfast Croissant Casserole

The true genius of this recipe lies in its structure as a strata a layered casserole built for soaking. This is what transforms the ingredients from a simple combination into a cohesive, moist, and utterly satisfying Weekend Breakfast Casserole .

Achieving mastery involves understanding the critical overnight rest, which is the key to ensuring the rich custard fully permeates the flaky pastry without rendering it into a completely soggy mass.

The Decadent Difference: Why Croissants Trump Traditional Bread in Strata

When creating a baked strata, the bread choice dictates the final texture, and traditional sandwich loaves simply cannot compete with the inherent decadence of the croissant. Croissants, thanks to their layered structure and high butter content, provide pockets of air that, even when saturated, retain a structural integrity and a profound richness.

Crucially, we use day-old pastries about six large croissants totaling 8 ounces (225 grams) because their slight staleness prevents them from dissolving completely once the liquid is added, guaranteeing a buttery, crispy cap and a tender interior rather than a mushy one.

Defining the 'Stratum': A Layered Approach to Sophisticated Comfort Food

A strata, by definition, involves layering solids and liquids to create a sophisticated, savoury bread pudding. In this Croissant Breakfast Strata , we meticulously layer our sliced pastry cubes with the fillings, then drench them in a dairy rich egg mixture.

This layering ensures even distribution of flavour and stability. The goal is to build a structure that, after soaking, will bake into a unified mass with distinct, delectable pockets of cheese and ham throughout.

A Symphony of Savoury: The Ham, Gruyère, and Chive Trio

The flavour profile of this breakfast croissant casserole with ham is intentionally robust to balance the sweetness of the pastry and the richness of the custard.

We rely on the smoky saltiness of 1 1/2 cups (225 grams) of diced, quality cooked ham and the deeply nutty, complex melt of 1 1/2 cups (150 grams) of grated Gruyère cheese. This duo is complemented by a secret weapon in the custard base: a teaspoon of Dijon mustard.

This addition provides a sharp, necessary tang that cuts through the fat, ensuring the dish tastes complex and savoury, not heavy. The final flourish of fresh chives adds brightness when served.

Essential Components for the Perfect Baked Stratum

While the concept is straightforward, the perfection of the breakfast croissant casserole recipe hinges on the quality and ratios of the custard base. You must use six large eggs, whisked with a rich combination of dairy: 1 cup (240 ml) of whole milk and 1/2 cup (120 ml) of heavy cream.

Full fat ingredients are non-negotiable here, as they provide the richness and stability required to set the stratum properly. Seasoning includes fine sea salt, freshly ground black pepper, a pinch of nutmeg, and the key addition of one teaspoon of granulated sugar.

While this is a savoury dish, the small measure of sugar is vital for enhancing the overall flavour depth of the custard.

The Culinary Toolkit: Necessary Gear for Assembly

To execute this Croissant Breakfast Bake , you will need a reliable set of tools designed for volume and even heating. The primary piece of equipment is the 9x13-inch (23x33 cm) casserole or baking dish, which provides the ideal surface area for eight generous servings.

You'll also need a large mixing bowl for efficiently whisking the custard, a standard wire whisk, and, crucially, a sharp serrated knife to easily slice the flaky croissants without crushing them.

Selecting Your Stars: Choosing the Right Croissants and Cheeses

The performance of your strata relies heavily on the pastry. Ensure you select large, traditional butter croissants that are slightly dry day-old is truly best as their sturdy nature absorbs the liquid without falling apart.

For the cheese, Gruyère is highly recommended for its excellent melt and earthy, nutty flavour that pairs beautifully with ham. If Gruyère is unavailable, a high quality aged Swiss cheese or sharp mature Cheddar makes a suitable substitution.

Crafting the Custard Base: Liquids, Seasoning, and Dijon Depth

The secret to a flawlessly set Breakfast Croissant Casserole is an impeccably mixed custard. Combine the six large eggs thoroughly with the milk and cream, ensuring the one teaspoon of Dijon mustard is fully incorporated you want the seasoning to be uniform throughout the liquid.

Whisk until smooth but stop just before the mixture becomes excessively frothy; introducing too much air can cause the casserole to puff up dramatically in the oven and then deflate later.

Prepping the Proteins: Cubing Ham vs. Prosciutto Variations

The chosen protein must be pre-cooked and cut to a size that allows even distribution. We use 1 1/2 cups of quality cured or smoked ham, diced into small, even cubes. This shape nests neatly within the croissant layers.

If you were exploring a variation such as a breakfast croissant casserole with sausage , ensure the sausage is fully cooked and crumbled before scattering. If using a delicate protein like prosciutto, tear it into small ribbons instead of cubing.

The Pan Strategy: What Size Dish Works Best for This Recipe?

For a consistent depth that ensures both the crispy top and moist centre, the standard 9x13-inch baking dish is essential. This size provides the necessary shallow depth for the custard to set in approximately 45– 50 minutes, serving eight people perfectly.

Using a deeper or smaller dish would require drastically altering the baking time and could result in either raw custard at the bottom or burnt croissant tops.

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Step-by-Step Assembly of Your Ultimate Breakfast Croissant Casserole

Assembly must be executed efficiently before the overnight soak. First, generously grease the 9x13-inch pan with 1 tablespoon of unsalted butter. Slice the six croissants into roughly 1 inch cubes and arrange half of these pieces snugly across the base of the dish.

Layer half of your diced ham and grated Gruyère over the base layer, then repeat with the remaining croissants, ham, and cheese, pressing down gently to compact the solids. Once the structure is built, slowly and evenly pour the prepared, seasoned custard over the entire surface, ensuring every croissant piece looks moistened.

Achieving Golden Perfection: Baking Techniques and Temperature Control

The Croissant Breakfast Bake achieves golden perfection through controlled heat. The oven must be preheated to 375° F ( 190° C).

The trick to managing the high fat content of the pastry and the required setting time of the custard is baking in two stages: covered and uncovered.

Preparing the Croissant Foundation: Tearing and Layering the Pastry

The initial layering of the croissant cubes sets the stage for the final texture. By slicing the day-old pastry into cubes, you maximize the absorbent surface area. Ensure the pieces are arranged in dense layers, as this prevents them from floating once the custard is poured and creates a beautiful, cohesive structure once baked.

Pouring the Custard: Ensuring Maximum Saturation and Soak Time

After pouring the custard slowly over the layered solids, use the back of a spatula to gently press the top layer down. This action helps ensure maximum saturation of the upper croissant pieces. Skipping this step often results in dried, tough croissant tops that fail to absorb the full richness of the custard.

The Overnight Chill: Why Pre-Soaking is Non-Negotiable

The minimum requirement for the chill is four hours, but the ideal preparation involves an overnight rest, up to 24 hours. This step is non-negotiable for achieving a flawless texture. The extended soaking time allows the day-old pastry to fully absorb the custard mixture.

If baked immediately, the custard will drain to the bottom, leaving a runny base and a dry, exposed top layer. Covering the dish tightly with plastic wrap during the chill prevents the pastry from drying out in the refrigerator.

The Final Countdown: Knowing When the Casserole is Fully Set

Remove the dish from the refrigerator about 30 minutes before baking to temper. Bake for 25 minutes covered loosely with foil to protect the flaky tops from burning. Then, remove the foil and continue baking for another 20– 25 minutes.

The casserole is fully set when the top is a deep golden brown and a knife inserted into the centre comes out mostly clean. The custard should register an internal temperature of 185° F ( 85° C).

Once removed, allow it to rest for 10 minutes before sprinkling with fresh chives and serving.

Expert Tips and Customization Options

For those interested in exploring different flavour profiles, the structure of this Breakfast Croissant Casserole is easily adapted. If you want to lean into an Italian profile, diced prosciutto and sharp provolone work beautifully in place of ham and Gruyère.

If using cured meats, you may wish to slightly reduce the salt content in the custard. For a bolder, heartier take, swap the ham for crumbled pre-cooked breakfast croissant casserole with sausage and use sharp mature Cheddar, adding a pinch of dried sage to the custard for an earthy warmth.

Remember, always use day-old croissants for structural success.

Storing, Reheating, and Serving Your Leftover Breakfast Croissant Casserole

This dish stores extremely well, making it ideal for meal prepping throughout the week. Once fully cooled, cover the dish tightly or transfer individual slices into airtight containers. It will keep well in the refrigerator for up to three days.

Troubleshooting Dry Edges: Tips for a Moist Casserole Center

If you find that the edges of your strata are prone to drying out while the centre bakes, try two techniques. First, use a small pan of water placed on the lower rack of the oven during baking to increase humidity.

Second, ensure that the very edges of the croissant cubes are fully saturated with custard before chilling. If necessary, you can lightly brush the edges of the exposed pastry with any remaining melted butter before pouring the custard.

Herb Swaps: Replacing Chives with Other Fresh Accents

While fresh minced chives (2 tablespoons) offer the perfect light, oniony finish, you can easily swap them out. Fresh parsley offers a similar clean flavour, or if you prefer a deeper, aromatic note, a sprinkle of finely chopped thyme or rosemary works well, especially if you have opted for a more robust protein like bacon or sausage.

Making It Vegetarian: Simple Substitutions for Ham or Bacon

To transform this into an elegant vegetarian offering, replace the 1 1/2 cups of diced ham with an equivalent volume of flavourful sautéed vegetables. A mixture of 1 cup of sautéed mixed mushrooms and 1 cup of wilted, squeezed spinach works brilliantly.

In this case, swapping the nutty Gruyère for crumbled Feta or soft Goat Cheese provides a sharp, pleasant tang that compensates for the omission of the salty cured meat.

Best Practices for Reheating Individual Slices

To restore the glorious crispness of the croissant layers, avoid the microwave for reheating. Instead, place individual slices in a toaster oven or on a baking sheet in a standard oven preheated to 325° F ( 160° C) for 10– 15 minutes.

This process heats the interior thoroughly while ensuring the buttery exterior of the pastry regains its desired flakiness.