This ham & cheese bread croissant recipe is a super easy breakfast solution that is delicious!
I woke up wanting to make some croissants for Sunday breakfast, and realized that if I really had to go at it the right way, the boys and my husband would have ran impatient on me. With under an hour to prep breakfast, I wondered what I could make that would make up for warm buttery croissants. And there came the idea to make: croissants!
Well a different kind of croissants that is. With my freshly bought bag of this delicious local 6 grains cereal bread, I figured I could turn it into delicious croissants if I rolled the slices with a rolling pin, and added some buttery layers in between, to resemble the buttery fluffy taste of authentic french croissants.
With an added layer of dijon mustard, Gruyère cheese and thinly sliced ham, all rolled up, croissants there was!
Hope you enjoy making these Haiti Bites Ham & Cheese Bread Croissants for your family as much as I did!
I figured you would need a few extra explanations on how to make these, so I took photos the entire way.
18 slices of bread (I used local Boulangerie Karyna bread "6 céréales" - my favorite) 3 to 4 thinly cut slices of your favorite ham 1/2 cup grated Gruyère cheese 1 tbsp Dijon mustard 1 egg wash 2 tbsp flour Parchment paper
Follow these easy steps
Preheat your oven at 375°.
Start by cutting your butter into thin slices and aligning in a square shape in the center of a parchment paper sheet.
Add another sheet of paper on top, and roll it into an evenly thin layer of butter. Now remove the top sheet of paper.
Take your bread slices and remove all corners neatly.
Evenly space 9 slices of bread of top of your butter.
With a brush, lightly baste with your egg wash in order to moisten up the bread slightly.
Top with the same sheet of paper, and roll again.
Flip upside down, and remove sheet of paper, in order to have your bread dough lying face down with butter on top.
Top with the additional 9 slices of bread and baste again with egg wash.
Top with the sheet of parchment paper, and roll thinly so all three layers or bread-butter-bread can almost become one.
Remove the top sheet and sprinkle on a little flour, spreading it evenly with your hand.
Flip the dough on your parchment sheet, and do the same on the other side.
Remove the top sheet, and with a spoon, spread your Dijon mustard evenly on top.
Sprinkle on your Gruyère cheese.
Evenly lay your ham slices. You want your ham to be cut really thinly.
Now cut your bread croissant dough into even triangles.
One triangle at a time, make a slit on the larger side to facilitate rolling, and roll tightly into croissant shape.
On a baking sheet prepped with a little cooking spray and flour, align your ham and cheese bread croissants, spreading them evenly for baking.
Repeat and roll all your croissants.
Baste them with a little egg wash so they turn nice and gold, and sprinkle a little extra cheese on each.
Place them into your warm oven for about 25 minutes until gold and crispy.
Remove from oven and serve warm.