Buttery croissants combine with ricotta, spinach, and custard for a cozy, savory breakfast or brunch dish.
# Components:
→ Base
01 - 4 large croissants, preferably day-old, torn into large pieces
02 - 1 tablespoon unsalted butter, for greasing
→ Spinach & Ricotta Mixture
03 - 2 cups fresh baby spinach, chopped, or 1 cup frozen spinach, thawed and squeezed dry
04 - 1 cup ricotta cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/4 teaspoon ground nutmeg
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Egg Custard
10 - 5 large eggs
11 - 1 1/2 cups whole milk
12 - 1/2 cup heavy cream
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon garlic powder
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with unsalted butter.
02 - Layer torn croissant pieces evenly in the buttered baking dish.
03 - In a mixing bowl, blend ricotta, spinach, mozzarella, Parmesan, nutmeg, salt, and black pepper until combined.
04 - Distribute the spinach and ricotta mixture evenly over croissants, gently nestling between the pieces.
05 - In a separate bowl, whisk eggs, whole milk, heavy cream, Dijon mustard, and garlic powder until smooth.
06 - Pour egg custard evenly over the croissant and spinach layers, then press down gently to ensure croissants absorb the liquid.
07 - Allow the assembled bake to rest for 10 minutes for absorption, or refrigerate covered overnight to intensify flavor.
08 - Bake uncovered for 35 to 40 minutes, until the custard is set and the top is golden brown.
09 - Cool for 10 minutes before portioning and serving.
