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Buttery Croissants Baked in Custard with Melted Brie

There is something wonderfully comforting about turning buttery croissants into a warm, creamy baked dish. This recipe takes flaky croissants, soaks them in a lightly sweet and savory custard, and bakes them until the tops are golden while the centers become soft and tender. The finishing touch is melted Brie, which adds a rich, creamy texture and a delicate earthy flavor that pairs beautifully with the buttery pastry.

It is the kind of dish that feels special enough for a holiday breakfast but is simple enough to prepare for a relaxed weekend brunch. You can assemble much of it ahead of time, making it especially convenient when you’re cooking for guests.

Why You’ll Love This Recipe

The magic of this dish comes from the contrast in textures. The exposed croissant pieces become crisp and golden in the oven, while the custard-soaked layers underneath turn wonderfully soft and creamy. Brie melts into the warm pastry, creating little pockets of richness throughout the bake.

A small amount of Dijon mustard and fresh herbs keeps the dish from becoming overly rich, while a touch of honey adds just enough sweetness to complement the croissants and cheese.

Ingredients

For the Croissant Bake

5–6 buttery croissants, preferably a day old
6 large eggs
1 ½ cups whole milk
½ cup heavy cream
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh chives
6 ounces Brie cheese
1 tablespoon butter, for greasing the baking dish

Optional Garnishes

Fresh thyme
Chopped chives
A light drizzle of honey
Freshly cracked black pepper
A handful of toasted walnuts or pecans

Step 1: Prepare the Croissants

Preheat your oven to 350°F (175°C).

Lightly butter a medium-sized baking dish, approximately 9 × 9 inches or a similar-size casserole dish.

Cut the croissants into large pieces. You can slice them into halves or tear them gently with your hands. Don’t make the pieces too small because larger chunks retain more of their buttery texture after soaking.

Day-old croissants work particularly well because they absorb the custard without becoming completely mushy. If your croissants are very fresh, leave them uncovered at room temperature for a few hours before preparing the recipe.

Arrange about half of the croissant pieces across the bottom of the prepared dish.

Step 2: Prepare the Custard

Crack the eggs into a large mixing bowl and whisk until the yolks and whites are completely combined.

Add the whole milk, heavy cream, honey, Dijon mustard, salt, pepper, thyme, and chives.

Whisk everything together until the mixture is smooth.

The Dijon mustard doesn’t make the finished dish taste strongly of mustard. Instead, it adds a subtle savory note that balances the richness of the eggs, cream, croissants, and Brie.

Taste a tiny amount of the mixture before adding it to the croissants and adjust the seasoning if needed.

Step 3: Add the Brie

Remove the rind from the Brie if you prefer a completely smooth texture, although the rind is edible and can be left on.

Cut the Brie into small pieces or thin slices.

Scatter about half of the Brie over the croissant pieces in the baking dish.

Try to distribute it evenly so that every serving eventually gets some melted cheese.

Step 4: Build the Layers

Add the remaining croissant pieces over the first layer of pastry.

Pour the custard slowly and evenly over everything.

Rather than pouring it all into one spot, move the bowl around the dish so the custard reaches different areas.

Gently press the croissant pieces down with the back of a spoon or spatula. This helps them absorb the custard.

Scatter the remaining Brie over the top.

Let the assembled dish sit for approximately 15–20 minutes before baking. This resting period gives the croissants time to absorb some of the custard and creates a softer interior.

For an even more make-ahead-friendly version, cover the dish and refrigerate it overnight. If you do this, take it out of the refrigerator while the oven preheats and allow it to sit briefly before baking.