Croissants, creamy ricotta, and spinach layered in a savory custard—perfect for a cozy brunch or dinner.
# 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 ground 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 - Set the oven to 350°F and grease a 9x13-inch baking dish with butter.
02 - Layer torn croissant pieces evenly in the prepared baking dish.
03 - In a mixing bowl, combine ricotta cheese, spinach, mozzarella, Parmesan, nutmeg, salt, and black pepper. Mix thoroughly until well incorporated.
04 - Spoon the spinach and ricotta mixture evenly over the croissants, nestling it gently between bread pieces.
05 - In a separate bowl, whisk together eggs, milk, heavy cream, Dijon mustard, and garlic powder until smooth.
06 - Pour the egg custard evenly over the croissant and spinach layers, pressing down gently to ensure full absorption.
07 - Allow the dish to rest for 10 minutes at room temperature or refrigerate overnight for deeper flavor.
08 - Bake uncovered for 35 to 40 minutes until the custard is set and the surface is golden brown.
09 - Let the casserole cool for 10 minutes before slicing and serving.
