Ingredients
Equipment
Method
Instructions
- Start by slicing the croissants in half lengthwise. Lay them cut-side up in a greased 9x13-inch baking dish.
- In a skillet, melt the unsalted butter over medium heat. Add the diced sweet onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped cremini mushrooms, cooking until tender. Add the fresh baby spinach and cook just until wilted. Season with kosher salt and pepper to taste.
- Evenly distribute the sautéed vegetable mixture over the cut croissants in the baking dish. Sprinkle half of the grated Gruyere cheese on top.
- In a mixing bowl, whisk together the eggs, milk, heavy cream, and a pinch of salt and pepper. Pour this mixture evenly over the croissants and vegetables.
- Sprinkle the remaining Gruyere cheese over the top of the casserole. Cover with plastic wrap or foil and refrigerate overnight.
- In the morning, preheat your oven to 350°F (175°C). Remove the cover and bake for 45 to 55 minutes, or until puffed and golden brown. Cover loosely with foil if it browns too quickly.
- Once baked, let it cool for about 10 minutes. Garnish with fresh chopped parsley and Parmesan cheese before serving. Enjoy!
Notes
- You can customize the filling with your favorite vegetables or proteins.
- This dish freezes well; assemble and freeze before baking.
- Use other types of bread like brioche for a different flavor.