Preparation

• In a medium saucepan, gently heat the milk together with the garlic until just below boiling point. Remove from heat and allow to cool down for 15–20 minutes. Remove the garlic cloves, then slowly whisk the eggs into the warm milk until well combined. Set aside.
• Arrange the croissant bottoms, cut side up, in a baking dish large enough to hold them in a single layer without overlapping. Place one slice of ham on each half and sprinkle with about half of the grated Emmental cheese. Cover with the croissant tops.
• Sprinkle two thirds of the remaining cheese over the croissants, then pour the milk and egg mixture evenly on top. Using a fork, gently press the croissants down so they absorb the liquid and are nearly submerged. The dish can be prepared in advance and refrigerated overnight.
• Preheat the oven to 160°C.
• Before baking, distribute the remaining cheese and ham slices over the croissants. Bake for approximately 30 minutes, until the croissants are puffed, golden brown, and crispy on top.