"Cheater’s soufflé"

This is a clever twist on a classic! Since croissants are essentially pre-made layers of buttery puff pastry, they create a "cheater’s soufflé"—it has the height and fluffiness of a traditional soufflé but with a much richer, flaky texture. Technically, this is often called a Savory Croissant Bread Pudding or a Strata, but if we lean into the egg-to-milk ratio and whip the whites, we get that signature soufflé lift.

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% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Dish: Butter a deep 2-quart soufflé dish or baking pan. Arrange half of the croissant chunks in the bottom, followed by the ham and half of the cheese. Top with the remaining croissants.

Step 2

* Make the Custard Base: In a large bowl, whisk the egg yolks, milk, cream, mustard, nutmeg, salt, and pepper until smooth.

Step 3

* The "Soufflé" Secret: In a separate, clean bowl, whisk the egg whites until they reach firm peaks. Gently fold the egg whites into the liquid custard mixture. It will look foamy and light.

Step 4

* Soak: Pour the mixture over the croissants. Use a spoon to gently press the croissants down so they soak up the liquid. Let it sit for at least 15 minutes (or up to overnight in the fridge) to ensure the croissants are fully saturated.

Step 5

* Bake: Preheat your oven to 375°F (190°C). Sprinkle the remaining cheese on top. Bake for 35–40 minutes until the top is golden brown and the center has puffed up and set.