Description
This Croque Monsieur Croissant Bake is a delightful twist on the classic French sandwich, combining flaky croissants with layers of ham and Swiss cheese, all smothered in a creamy mustard béchamel sauce. Perfect for a hearty brunch or a comforting dinner, this bake offers rich flavors and a golden, bubbly top that’s sure to impress your family and guests.
Ingredients
Croissants and Fillings
- 6 large day old croissants (or 9 mini croissants)
- 1/2 lb sliced ham
- 1/2 lb sliced Gruyère or Swiss cheese, divided
Béchamel Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 2 tbsp mustard (Dijon or whole grain)
- 1 tsp kosher salt
- Freshly cracked black pepper, to taste
Egg Mixture
- 3 large eggs
- 1 cup milk
- 1 tsp kosher salt
- Freshly cracked black pepper, to taste
Instructions
- Make the Béchamel: Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk continuously for about 2 minutes until the mixture is pale and foaming but not browned. Slowly pour in the milk while whisking constantly, cooking until the sauce thickens and coats the back of a spoon. Remove from heat and whisk in the mustard, salt, and freshly cracked pepper. Set aside.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter to prevent sticking.
- Slice and Assemble Croissants: Slice the croissants in half horizontally to create tops and bottoms. Brush each half generously with the prepared béchamel sauce. Layer 1-2 slices of ham and cheese between the halves. Reserve a few slices of cheese for topping later. Reassemble the croissants and arrange them in the baking dish. Adjust placement or cut croissants in half if needed to fit them snugly.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture evenly over the croissants in the baking dish. Press down gently on the croissants to help them soak up the egg mixture. Allow the bake to sit for at least 30 minutes, or refrigerate for up to 12 hours to enhance flavor and absorption.
- Top and Bake: Sprinkle the reserved cheese slices over the top of the croissants. Bake uncovered in the preheated oven for 30-40 minutes until the top is golden brown and the custard is set. Remove from oven and serve immediately while warm and gooey.
Notes
- Using day-old croissants helps them soak up the custard without becoming too soggy.
- You can substitute Gruyère with Swiss cheese or a similar melting cheese if preferred.
- Letting the assembled croissants soak in the egg mixture longer enhances flavor and texture.
- Leftovers can be refrigerated and reheated; the bake tastes great warmed up.
- Add a pinch of nutmeg to the béchamel sauce for added depth if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole / Bake
- Method: Baking
- Cuisine: French
