Description
This Croissant Bake is a savory and indulgent breakfast or brunch dish featuring layers of flaky croissants, deli meats, and melted cheeses, all soaked in a flavorful egg and herb mixture and topped with a honey butter herb sauce. Perfectly baked until golden and bubbly, it’s an impressive yet easy dish to prepare for family or guests.
Ingredients
Scale
Base
- 6–8 Croissants, cut into halves or thirds
Meat
- 10–12 slices deli meat (ham, prosciutto, turkey breast, salami)
Egg Mixture
- 3–4 large eggs
- 1/2 cup heavy cream or milk
- 1 tsp salt
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tbsp fresh rosemary, chopped
Cheese
- 8–10 slices Swiss cheese
- 1/4 cup mozzarella cheese
Honey Butter Herb Sauce
- 1/2 cup butter
- 1/2 cup honey
- 1/2 tbsp fresh herbs (rosemary, thyme), chopped
Instructions
- Prepare Croissants: Cut croissant pieces into thirds to create bite-sized chunks perfect for layering in the dish.
- Mix Egg and Herb Mixture: In a bowl, whisk together the eggs, heavy cream or milk, salt, garlic salt, pepper, and fresh rosemary to form a flavorful soaking liquid.
- Soak Croissants: Dunk each croissant piece into the egg mixture, allowing it to absorb but not become soggy; shake off excess liquid before placing into the baking dish.
- Layer Ingredients: Arrange soaked croissants to fill the baking dish, then add slices of deli meat and cheeses into the gaps between the croissant pieces, layering evenly throughout.
- Prepare Honey Butter Herb Sauce: Combine butter, honey, and chopped fresh herbs in a small saucepan or microwave-safe bowl and warm gently until melted and well mixed.
- Bake: Preheat the oven to 350°F (175°C). Bake the croissant bake in the oven until the cheese is melted and the top is golden, approximately 15 minutes.
- Baste and Serve: During baking, occasionally baste the top with the honey butter herb sauce to add moisture and flavor. Serve warm for best taste.
Notes
- You can substitute the deli meat for any favorite cured or cooked meat according to preference.
- Using heavy cream instead of milk will result in a richer, creamier custard base.
- Fresh herbs can be adjusted or substituted with dried herbs if fresh are unavailable.
- Ensure croissants are not overly soaked to prevent sogginess; just enough to absorb the egg mixture.
- This dish can be prepared ahead and baked just before serving.
Nutrition
- Serving Size: 1/4 bake (~250g)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 180 mg
