Ham And Cheese Croissant Casserole

Cut the 8 large croissants up into cubes about 1 to 1.5 inches in size and add to a large bowl.
Chop the 12 ounces Black Forest deli ham up into pieces, separate any layers that may be sticking to each other, and add to the bowl with the croissants.
Add 8 ounces shredded Swiss cheese to the croissants and ham bowl and toss to combine.
Spread the mixture out into a 9x13-inch baking pan and set aside.
In a medium mixing bowl or large measure cup, beat 8 large eggs and then add ½ cup half and half, ⅓ 100% pure maple syrup, 1 teaspoon salt, 1 teaspoon mustard powder, 1 teaspoon garlic powder, and ¼ teaspoon white ground pepper and mix together.
Pour the liquid mixture over the croissant mixture as evenly as possible. Drizzle up to ¼ more of maple syrup over the top if desired.
Cover the casserole with aluminum foil and let the casserole soak for at least 20 minutes while the oven preheats.
Preheat the oven to 350°F.
Bake for 20 minutes covered, then remove the aluminum foil, rotate that pan, and bake for an additional 20 to 25 minutes until the top is golden and slightly toasted and the egg is fully cooked.
Dust with powdered sugar and serve with raspberry jam and additional maple syrup.