Directions
- 1Lightly butter a 9 by 13-inch baking dish.
- 2To the dish, add the croissant pieces, Boursin, mozzarella, 1/4 cup of the parmesan, chopped scallions, and chopped parsley.
- 3Toss to combine.
- 4In a large bowl, whisk the eggs until whites and yolks are combined.
- 5To the same bowl, add the cream, milk, mustard, salt, garlic powder, and a few grinds of black pepper.
- 6Whisk until smooth.
- 7Pour over the croissant mixture, pressing down on the croissants with a spatula to help coat in the egg mixture.
- 8Top with remaining 1/4 cup of Parmesan.
- 9Cover with foil.
- 10Refrigerate at least 6 hours, preferably overnight.
- 11Preheat the oven to 350°F with a rack in the center position.
- 12Transfer the covered baking dish to the oven.
- 13Bake for 40 minutes.
- 14Remove the foil and bake until puffed and golden brown, about 20 minutes.
- 15Let stand for 10 minutes.
- 16Garnish with chives, and serve with hot sauce, if you like!
Ingredients
- Salted butter, for greasing
- 7 plain large croissants torn into bite-sized pieces
- 24 mini croissants torn into bite-sized pieces
- 1 round Garlic & Herb Boursin cheese, crumbled
- 8 ounces low-moisture mozzarella, chopped
- 0.5 cup freshly grated Parmesan cheese, divided plus more to serve
- 6 scallions, trimmed and thinly sliced
- 2 tablespoons finely chopped parsley
- 0.5 cup minced chives, for serving
- 10 large eggs
- 2 cups heavy cream
- 0.5 cup whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon garlic powder
- Coarsely ground black pepper
- Hot sauce, for serving
Equipment
9 by 13-inch baking dishlarge bowlfoiloven
Tips
- You can make this the day before for super low lift hosting.
- Refrigerate at least 6 hours, preferably overnight.
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