Savory Croissant Baked French Toast With a Dijon Mustard Poppy Seed Glaze

Avenue Hotel Bed and Breakfast

711 Manitou Avenue , Manitou Springs, 80829 USA


  • 1 dozen Croissants
  • 1 dozen eggs
  • 1 ham steak (approx 1 lb.), diced, sauteed in maple syrup
  • 1 cup half and half
  • ½ cup milk
  • ½ onion, diced, sauteed to caramelized
  • 2 tbsp Dijon mustard
  • ½ tsp salt
  • 1 lb 4 cheese blend
  • Glaze: ½ cup butter
  • 2 tbsp Dijon mustard
  • 1/3 cup brown sugar
  • 1 tbsp poppy seeds
  • 2 tbsp Worcestershire Sauce


  1. Dice ham steak and pan fry in maple syrup to glaze the ham. When all the moisture has cooked off remove from heat; set aside. Dice onion and sautee for about 7 minute to caramelize; remove from heat and set aside.
  2. Spray a 13 x 9 baking dish with non-cook spray. Preheat oven to 350 degrees. Cut croissants in half.
  3. In a large bowl, whisk eggs, half and half, milk, 1 tablespoon of mustard, and salt. Submerge and soak the bottom of each croissant in the egg mixture until soft, place in baking dish. Continue until all the croissants bottoms are in the baking dish.
  4. Spread the remaining mustard on the bottoms of the croissants, layer with ham, onion, and cheese.
  5. Submerge and soak the tops of the croissants in the egg mixture until soft and place atop on each bottom.
  6. Bake for 25 - 30 minutes.
  7. Glaze: In a saucepan, mix butter, brown sugar, Worcestershire sauce, Dijon mustard and poppy seeds. Bring to a boil and simmer for 2 - 3 minutes.
  8. Drizzle over croissants when serving.
About this recipe:

Savory Croissant Baked French Toast With a Dijon Mustard Poppy Seed Glaze