This is a recipe that you can scale up or down, based on how many people will be at the table. The below recipe is for four people.
Once you’ve built the casserole, it can stay in the fridge for up to 8 hours before cooking. Makes it very useful to make ahead to slide into the oven when you get home from your holiday shopping.
Feel free to adjust with your favorite cheeses and herbs. Michelle wants to do it again with salsa in with the milk and pepper jack cheese in place of the Gouda. I think that will be delicious!
This is a very comforting dish and everyone at the table was a member of the clean plate club.
Ham and Cheese Croissant Casserole
1 day-old croissant per person, cut in half
1 cup whole milk
½ teaspoon dried thyme
2 large eggs
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 thin slices ham, diced
1/2 cup sharp cheddar cheese, grated
1/2 cup Gouda cheese, grated
Preheat oven to 350°F and butter a casserole baking dish. Set aside.
In a small bowl, whisk together the milk, thyme, eggs, salt, and pepper. Pour into a pie plate. Dip croissants in egg mixture, then arrange in baking dish. Distribute ham over the bread. Pour remaining egg mixture over the croissants and sprinkle the top with the cheese.
Bake, covered, for 30 minutes. Uncover and continue baking until cheese bubbly on top, 5-10 more minutes. Let stand 5 minutes before serving.