Can I use fresh croissants instead of day old ones?

Yes, with one small step first. Tear the fresh croissants, spread them on a sheet pan, and dry them in a 300°F oven for 8 to 10 minutes, then cool them completely. Dry pieces drink in the custard properly instead of collapsing into a dense bottom layer.

How do I keep the croissant tops from burning?

Keep the raised tops mostly above the custard, since they brown faster than the layers below. If they reach deep gold before the center sets, tent a sheet of foil loosely over the dish for the last 10 to 15 minutes. The custard finishes cooking while the tops hold their color.

Does this croissant breakfast bake really need an overnight rest?

Overnight gives the most even set, but it is not the only option. Two hours in the refrigerator is the working minimum for the pieces to absorb the custard, while 8 to 12 hours produces slices that hold their layers cleanly. Beyond 12 hours the texture starts to soften too far.

Can I turn this into a sweet croissant breakfast bake?

Yes, and the structure welcomes it. Leave out the mustard, peppers, spinach, garlic and chives, then add orange zest, a teaspoon of vanilla and a handful of berries or diced pear to the layers. Serve the baked squares warm with maple syrup and a dusting of powdered sugar.

How long do leftovers keep, and how do I reheat them?

Leftovers keep three to four days in the refrigerator, well covered. Reheat squares in a 325°F oven for 12 to 15 minutes, covered for the first half, until steaming hot. The tops crisp again at the edges, which the microwave alone cannot manage.

Christmas Croissant Breakfast Bake With Gruyere And Roasted Peppers

Ingredients

Scale

1 tablespoon unsalted butter, for the dish
6 large croissants, preferably day old (about 14 ounces / 400 g in total)
2 teaspoons olive oil
5 ounces (140 g) baby spinach, roughly chopped (about 5 packed cups)
2 cloves garlic, minced
3/4 cup (130 g) roasted red peppers from a jar, drained, patted dry and diced
8 large eggs
1 1/2 cups (360 ml) whole milk
1/2 cup (120 ml) heavy cream
1 tablespoon Dijon mustard
3/4 teaspoon fine salt
1/2 teaspoon black pepper
1 1/2 cups (170 g) shredded Gruyere cheese
1/2 cup (55 g) shredded sharp cheddar cheese
2 tablespoons snipped chives, plus extra to serve

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Instructions

Butter a 9 by 13 inch baking dish. Tear the croissants into large pieces, keeping the curved tops in pieces of their own where you can; the tops will form the crisp lid of the bake.
Warm the olive oil in a large skillet over medium heat. Add the spinach a handful at a time and toss until just wilted, 1 to 2 minutes, adding the garlic for the last 30 seconds. Tip the spinach into a colander, cool slightly, then squeeze handfuls of it firmly to remove as much liquid as possible.
In a large bowl, whisk the eggs, milk, cream, Dijon mustard, salt, and pepper until completely uniform. Stir in the chives.
Layer half of the croissant pieces in the dish, using mostly the bottom pieces. Scatter over half the spinach, half the roasted peppers, and half of each cheese. Repeat with the remaining croissant pieces and fillings, finishing with the croissant tops, crust side up, and the last of the cheese tucked between them.
Pour the custard slowly and evenly over the dish, pouring around the edges and into the gaps so it sinks down. Keep the raised croissant tops mostly above the custard line; they are meant to toast, not to soak.
Cover tightly and refrigerate at least 2 hours and up to 12 hours. An overnight rest of 8 to 12 hours gives the most even set.
Set the dish on the counter for 30 minutes while the oven heats to 350°F (175°C).
Bake uncovered for 40 to 45 minutes, until puffed and deep golden, the center just set with the faintest wobble, and an instant read thermometer in the center reads 160°F (71°C).
Rest 10 minutes. Scatter extra chives over the top, cut into 8 squares, and serve warm.

Author: Chef Jordan
Prep Time: 20 minutes
Cook Time: 45 minutes