If you’re looking for an easy, crowd-pleasing breakfast or brunch dish that feels fancy but is super simple to make, this Prosciutto and Gruyère Croissant Bake is it!
Flaky croissants, melty Gruyère cheese, savory prosciutto, and a rich egg custard all come together in one heavenly dish.
It’s perfect for holiday mornings, weekend gatherings, or just treating your family to something special.
My family loves this one—and I promise it’s as easy as tossing everything into a dish and popping it in the oven. Let’s make it!
What You’ll Need
For the Croissant Bake:
- 6 large croissants (preferably a day or two old)
- 6 oz prosciutto, thinly sliced
- 1 ½ cups shredded Gruyère cheese (or Swiss)
- 6 large eggs
- 1 ¾ cups whole milk
- ½ cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Fresh thyme, for garnish (optional)
Pro Tips
- Use Day-Old Croissants: Slightly stale croissants soak up the custard better without getting too soggy. Fresh ones will work too but may be softer.
- Swap the Cheese: If you can’t find Gruyère, shredded Swiss or even sharp cheddar will taste amazing.
- Prep Ahead: Assemble the bake the night before and pop it in the fridge. Just bake it fresh in the morning!
- Crisp the Prosciutto: If you want extra texture, lightly crisp the prosciutto in a pan before layering it in.
- Go for Garnish: A sprinkle of fresh thyme or even a little chopped parsley before serving makes it look extra pretty!
Tools You’ll Need
- 9×13 baking dish
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Serrated knife (for cutting croissants)
Substitutions and Variations
- Cheese Options: Try Fontina, mozzarella, or even goat cheese for a twist.
- Meat-Free: Skip the prosciutto and add sautéed mushrooms or spinach for a vegetarian version.
- Dairy-Free: Use plant-based milk and cheese substitutes.
- Croissant Alternatives: Use brioche or challah bread if you don’t have croissants!
Make-Ahead Tips
This is the ultimate make-ahead dish! Assemble everything the night before, cover with foil, and refrigerate. In the morning, just pop it in the oven and bake. You may need to add 5-10 minutes to the baking time since it starts cold.
Instructions
1. Prep Your Dish
Preheat your oven to 375°F (190°C). Grease your 9×13 baking dish with butter or nonstick spray.
2. Slice the Croissants
Use a serrated knife to cut the croissants into large chunks or slices. Layer half of them in the bottom of the baking dish.
3. Add Prosciutto and Cheese
Layer half of the prosciutto and shredded Gruyère cheese over the croissants. Add the rest of the croissants on top, followed by the remaining prosciutto and cheese.
4. Make the Custard
In a medium bowl, whisk together the eggs, milk, cream, Dijon mustard, garlic powder, salt, and pepper until smooth.
5. Pour Over Croissants
Slowly pour the custard mixture evenly over the layered croissants, prosciutto, and cheese. Press down gently to make sure all the croissants soak up the liquid.
6. Bake
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
7. Cool and Serve
Let the bake cool for 5-10 minutes before garnishing with fresh thyme (if using) and serving warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for about 1 minute or cover the dish with foil and warm in the oven at 350°F for 10-15 minutes.
Conclusion
This Prosciutto and Gruyère Croissant Bake is the perfect mix of fancy and easy—whether it’s for brunch with friends or a cozy family breakfast. I hope you give it a try and fall in love with the buttery, cheesy goodness. Let me know how it turns out, and don’t be shy about leaving a comment or asking questions! 😊