# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Arrange torn croissant pieces evenly in the greased baking dish.
03 - In a mixing bowl, combine ricotta, chopped spinach, mozzarella, Parmesan, nutmeg, salt, and pepper. Stir thoroughly until evenly blended.
04 - Spoon the spinach and ricotta mixture evenly over the croissants, gently nestling it between the pieces.
05 - In a separate bowl, whisk eggs with milk, cream, Dijon mustard, and garlic powder until fully combined and smooth.
06 - Pour the egg custard evenly over the croissant and spinach mixture. Press down gently to ensure croissant pieces absorb the liquid.
07 - Allow casserole to rest for 10 minutes at room temperature so croissants soak up custard, or refrigerate covered overnight for enhanced flavor.
08 - Bake uncovered for 35–40 minutes, until the custard is set and the top is golden brown.
09 - Let the bake cool for 10 minutes before slicing and serving.
