Monte Cristo Croissant Casserole
Monte Cristo Croissant Casserole
Ingredients
For the Casserole
- 4 large croissants, torn into 1-inch pieces
- 8 ounces deli ham, shredded or torn into pieces
- 4 ounces Gruyère cheese, sliced or shredded
- 4 ounces Havarti cheese, sliced or shredded
For the Custard
- 4 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
For the Topping
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch oval or rectangular baking dish.
⏱️ 5 min•🌡️ 375
- 2
Arrange half of the torn croissant pieces evenly in the bottom of the prepared baking dish, forming a base layer.
⏱️ 3 min
- 3
Layer half of the shredded ham over the croissants. Distribute half of the Gruyère and Havarti cheese slices or shreds over the ham layer.
⏱️ 4 min
- 4
Repeat the layers: add the remaining croissant pieces, then the rest of the ham, and finally the remaining Gruyère and Havarti cheeses.
⏱️ 4 min
- 5
In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, black pepper, and ground nutmeg until well combined.
⏱️ 3 min
- 6
Carefully pour the egg custard mixture evenly over the croissant and ham layers in the baking dish, ensuring all the croissants are saturated. Gently press down on the croissants with a spoon if needed to help them absorb the liquid.
⏱️ 3 min
- 7
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
⏱️ 1 min
- 8
Bake for 30-35 minutes, or until the casserole is golden brown, puffed, and the center is set. A knife inserted into the center should come out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375
- 9
Remove from the oven and let rest for 5 minutes before serving. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Monte Cristo Croissant Casserole
Ingredients
For the Casserole
- 4 large croissants, torn into 1-inch pieces
- 8 ounces deli ham, shredded or torn into pieces
- 4 ounces Gruyère cheese, sliced or shredded
- 4 ounces Havarti cheese, sliced or shredded
For the Custard
- 4 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
For the Topping
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch oval or rectangular baking dish.
⏱️ 5 min•🌡️ 375 - 2
Arrange half of the torn croissant pieces evenly in the bottom of the prepared baking dish, forming a base layer.
⏱️ 3 min - 3
Layer half of the shredded ham over the croissants. Distribute half of the Gruyère and Havarti cheese slices or shreds over the ham layer.
⏱️ 4 min - 4
Repeat the layers: add the remaining croissant pieces, then the rest of the ham, and finally the remaining Gruyère and Havarti cheeses.
⏱️ 4 min - 5
In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, black pepper, and ground nutmeg until well combined.
⏱️ 3 min - 6
Carefully pour the egg custard mixture evenly over the croissant and ham layers in the baking dish, ensuring all the croissants are saturated. Gently press down on the croissants with a spoon if needed to help them absorb the liquid.
⏱️ 3 min - 7
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
⏱️ 1 min - 8
Bake for 30-35 minutes, or until the casserole is golden brown, puffed, and the center is set. A knife inserted into the center should come out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375 - 9
Remove from the oven and let rest for 5 minutes before serving. Serve warm.
⏱️ 2 min