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Ham, cheese & pesto croissant bake

Ham, cheese & pesto croissant bake served in a baking dish

Ham, cheese & pesto croissant bake

Name: Ham, cheese & pesto croissant bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 6 stale croissants; 4 tbsp butter plus extra for the tin; 6 slices of ham roughly torn; 100g cheddar grated; 100g gruyère grated; small handful of chives chopped; 4 thyme sprigs leaves picked; 4 eggs; 100ml double cream; 100ml milk; 2 tsp Dijon mustard; grating of nutmeg; 75g pesto; 10g parsley finely chopped

Poppy O'Toole

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

plus soaking and resting

A star rating of 5 out of 5.2 ratingsRate

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Whip up this indulgent and delicious brunch this weekend. Leave out the ham, switch out the gruyère and use alternative pesto to make it veggie, if you like

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Ingredients

Nutrition

Units:

MetricUS

6 stale croissants
4 tbsp butter

plus extra for the tin
6 slices of ham

roughly torn
100g cheddar

grated
100g gruyère

grated
small handful of chives

chopped
4 thyme sprigs

leaves picked
4 eggs
100ml double cream
100ml milk
2 tsp Dijon mustard
grating of nutmeg
75g pesto
10g parsley

finely chopped

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Nutrition: Per serving

kcal986
fat76g
saturates40g
carbs40g
sugars7g
fibre3g
protein33g
salt3.2g

Method

step 1

Halve the croissants through the middle and butter each side. Fill each croissant with ham and most of the grated cheddar and gruyère. Butter the base and sides of an ovenproof dish or frying pan (about 26cm), then pack all of the croissants tightly in.
step 2

Mix the remaining cheese, the chives, thyme, eggs, double cream, milk and mustard together in a jug. Season well with salt, pepper and freshly grated nutmeg to taste. Pour this over the croissants and leave to soak for 15 mins. Dot the pesto over the top with a teaspoon. Heat the oven to 180C/160C fan/gas 6.
step 3

Top the croissants with a little more butter, if you like. Bake for 30-35 mins until golden-brown and the eggs are set. When cooked, leave to rest for 10 mins before serving sprinkled with the parsley.

Recipe from Good Food magazine, December 2025

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A star rating of 5 out of 5.2 ratings

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