There’s just something utterly comforting about a warm, cheesy bake paired with flaky croissants. This Ham and Swiss Croissant Bake Recipe brings together that delightful combo into one dish that’s perfect for brunch, breakfast, or even a cozy dinner. It’s simple to make, yet feels special enough to impress your friends or family without any fuss.

The image shows a close-up of a flaky, golden brown croissant sandwich layered with slices of pink ham and melted yellow cheese, with a topping of shiny red jam spreading over the top. The croissant has a rough, crisp texture with visible flaky layers. It sits on a white plate with small round indentations, garnished with fresh green thyme sprigs on the side. The background shows more blurred croissants and a jar of red jam on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ham and Swiss Croissant Bake Recipe
Top Tip
How to Serve Ham and Swiss Croissant Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Swiss Croissant Bake Recipe

Why You'll Love This Recipe

Honestly, this Ham and Swiss Croissant Bake Recipe quickly became a favorite in my kitchen. What I love most is that it’s as versatile as it is delicious—easy enough for a weekday breakfast but tasty enough for special occasions. You’ll appreciate how it balances sweet, savory, and cheesy notes all in one hearty dish.

Easy Prep: The recipe uses store-bought croissants and deli ham, which means you can pull it together quickly without sacrificing flavor.
Flavor Harmony: Swiss cheese and Black Forest ham create that classic, cozy combination that’s hard to beat.
Sweet & Savory Twist: The addition of pure maple syrup adds a subtle sweetness that beautifully complements the salty ham and creamy cheese.
Great For Groups: This bake serves a crowd easily, perfect for brunches or holiday mornings when you want something comforting with minimal effort.

A white rectangular baking dish filled with a golden-brown bread casserole featuring layers of torn croissant pieces, thin slices of ham, and melted cheese. The top layer is crispy and uneven with visible browned cheese patches and pink ham slices spread throughout. A wedge has been removed, showing the soft, slightly moist interior with layers of bread, ham, and cheese inside. The dish sits on a white marbled surface with a green cloth partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk ingredients: each one plays a key role without requiring anything fancy. The buttery croissants soak up the egg custard while remaining tender, and the Swiss cheese melts perfectly to create gooey pockets of goodness. The Black Forest ham adds a smoky punch, balanced by a maple syrup drizzle. Half and half makes the custard rich and luscious.

Flat lay of large whole croissants with golden flaky crusts, slices of glossy Black Forest deli ham separated slightly, a small white bowl filled with shredded Swiss cheese, eight whole uncracked brown eggs arranged neatly, a small white bowl containing creamy half and half, another small white bowl holding pure amber maple syrup, small white bowls with fine white salt, bright yellow mustard powder, light beige garlic powder, and finely ground white pepper, plus a small white bowl of vibrant red raspberry jam and a sifter with powdered sugar dusting nearby, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Croissants: Day-old or overnight-left-out croissants work best—they soak up the custard without turning mushy.
Black Forest deli ham: Look for good quality slices; their smoky, slightly sweet flavor is essential here.
Swiss cheese: Its nuttiness pairs perfectly with the ham and melts beautifully.
Eggs: The base of your custard—make sure they’re fresh for best texture and flavor.
Half and half: Adds creaminess without being too heavy; whole milk works in a pinch.
Mustard powder: A little zing that enhances the savory flavor.
Garlic powder: Adds warmth without overpowering the other ingredients.
Pure maple syrup: The secret ingredient for a touch of sweetness that balances the savory notes.
Salt and pepper: Simple seasonings to lift all the flavors.
Powdered sugar and raspberry jam: For dusting and serving—adds a fresh, fruity finish that’s irresistible.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch it up sometimes depending on what’s in my fridge or what mood I’m in. The beauty of this Ham and Swiss Croissant Bake Recipe is how easy it is to personalize so it suits your taste or dietary needs.

Vegetarian Version: Swap out the ham for sautéed mushrooms and spinach for a savory veggie twist—I’ve tried it and it’s just as satisfying.
Cheese Swap: Gruyère or even sharp cheddar work wonderfully if you want a different flavor profile.
Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a little heat and smokiness.
Seasonal Add-ins: Throw in diced roasted red peppers or caramelized onions for extra layers of flavor, especially during holiday brunches.

Step-by-Step: How I Make Ham and Swiss Croissant Bake Recipe

Step 1: Prep the Croissants and Ham

Start by cutting your croissants into roughly 1 to 1.5-inch cubes. I find that letting them sit out overnight helps them dry out a bit, which means they’ll soak up the custard without becoming too soggy. Chop your Black Forest ham into bite-sized pieces, and toss these together with shredded Swiss cheese in a large bowl. This mix forms the base flavor and texture of your bake.

Step 2: Mix Your Custard

In a separate bowl or large measuring cup, whisk together the eggs, half and half, maple syrup, salt, mustard powder, garlic powder, and pepper. I like to whisk until the mixture is smooth and a bit frothy—this helps with even cooking. Pour this over your croissant, ham, and cheese mixture evenly.

Step 3: Let It Soak

Cover your casserole dish tightly with foil and let it rest for at least 20 minutes. This soaking step is so important—those croissant pieces get perfectly saturated with the custard, lending that luxurious, tender bite when baked.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake covered for 20 minutes, then remove the foil and bake another 20-25 minutes until the top is golden and slightly toasted. I usually rotate the pan halfway through to get an even bake. You’ll know it’s done when the custard is set and the top looks beautifully browned.

Step 5: Finish and Serve

Once out of the oven, dust the top lightly with powdered sugar and serve alongside raspberry jam and some extra maple syrup for drizzling. This final touch really enhances the sweet-savory balance and makes each bite feel special.

Top Tip

This Ham and Swiss Croissant Bake Recipe feels so indulgent, but it’s actually quite forgiving. I’ve learned a few tricks that help it come out perfectly every time.

Don’t Skip the Soak: Giving the croissants time to absorb the custard before baking makes all the difference in texture.
Use Quality Cheese: Swiss that’s freshly shredded melts better than pre-packaged stuff, delivering creamier results.
Drain Excess Moisture: If your ham or croissants feel very moist, blot lightly with a paper towel to avoid watery bake.
Cover During First Bake: Keeps the custard from drying out and helps the bake cook evenly before browning the top uncovered.

How to Serve Ham and Swiss Croissant Bake Recipe

Ham and Swiss Croissant Bake - Serving Suggestion

Garnishes

I love dusting the bake with powdered sugar—don’t skip this step! It adds a subtle sweetness and a pretty finish. Plus, serving with a small bowl of raspberry jam on the side is my go-to for adding a fresh, fruity note. A drizzle of warm maple syrup on each slice? Heavenly.

Side Dishes

Since this dish is quite filling and packed with flavor, I usually pair it with a light green salad dressed simply with lemon vinaigrette. Fresh fruit, like sliced melons or berries, also balances the richness nicely. On chillier days, roasted asparagus or crispy breakfast potatoes make a great accompaniment too.

Creative Ways to Present

For gatherings, I sometimes assemble individual portions in mini ramekins or muffin tins—that way guests get their own personal sized bake with that golden, toasty top. It looks charming and makes serving easier. You can also layer in fresh herbs like thyme or chives for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend reheating gently in a low oven or toaster oven so the croissant crust stays crisp instead of getting soggy like it sometimes does in the microwave.

Freezing

I’ve successfully frozen this bake before baking it—just prepare everything, cover tightly with foil and plastic wrap, and freeze. When you’re ready, thaw overnight in the fridge and bake as usual. Freezing after baking is a bit trickier because the croissants lose their flakiness, so I prefer freezing before baking.

Reheating

For reheating, I set the oven to 325°F and cover the bake loosely with foil to keep it moist while warming through for about 15-20 minutes. This way, the custard stays creamy and the top retains some crispness.

Frequently Asked Questions:

Can I use other types of cheese in the Ham and Swiss Croissant Bake Recipe?

Absolutely! While Swiss cheese is traditional and melts beautifully, Gruyère, cheddar, or even fontina can be great substitutes. Choose a cheese that melts well and complements the ham.

What’s the best way to store leftover casserole?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to preserve texture and flavor rather than using the microwave, which can make the croissants chewy or soggy.

Can I prepare this bake ahead of time?

Yes! Assemble the casserole, then cover and refrigerate for up to 24 hours before baking. This helps the flavors meld and saves time on busy mornings. Just be sure to add any powdered sugar or jam toppings after baking.

Is it okay to use fresh croissants instead of day-old?

While fresh croissants will work, day-old or slightly stale croissants absorb the custard better without turning mushy. If you only have fresh croissants, consider toasting them lightly before cubing to dry them out a bit.

Final Thoughts

This Ham and Swiss Croissant Bake Recipe has become my go-to for those mornings when I want comfort without fuss. It blends simplicity with a hint of elegance thanks to that maple syrup drizzle and buttery croissants. I genuinely hope you have just as much joy making and sharing it as I do—grab those croissants and start baking. You’re going to love it!