Croissant Bake with Cheese & Prosciutto Recipe
This savory croissant bake is great for brunch & lunch. You can easily prepare most of the dish beforehand and just pop it in the oven to finish baking. Perfect if you want to serve your guests a hearty & cheesy lunch, but don’t want to spend all of your time in the kitchen!
Equipment
- small frying pan
- oven safe dish
- tin foil
Ingredients
- 4 store-bought croissants either fresh or bake-off
- 2 medium eggs
- 2 shallots
- 1 clove garlic
- 3 sprigs of thyme
- 125 ml whole cream
- 1 tbsp dijon mustard
- 85 g brie
- 40 g prosciutto
- 40 g grated cheese
- 2 tsp sesame seeds
- 2 tbsp virgin olive oil + additional for greasing the pan
- salt & pepper to taste
I love that you can easily scale up the ingredients for this dish to cater for a large party. Sometimes I have a pretty hard time fitting all the different pans on my relatively small stove, but with just one pan and one oven dish, this is great for those of us who have smaller kitchens as well!
Instructions
How to make a croissant bake with cheese & prosciutto
- If not already prebaked, preheat the oven to bake the croissants according to the instructions.
- Meanwhile, dice the shallots, garlic, and thyme. Set 1 / 3 of the thyme for garnishing later on.
- Heat up a pan with some olive oil and add the shallots. Cook the shallots until they’re soft and add the garlic and thyme. Cook for a couple more minutes and set aside to cool down.
- By now your oven is probably the right temperature. Bake the croissants according to the instructions.
- Cut the brie into cubes and put them aside.
- Mix the cream and eggs in a large bowl. Add the mustard, salt & pepper, cooked shallots, garlic & thyme into the bowl and mix again.
- Once they’re done baking, cut the croissants crosswise into 2 – 3 pieces. Preheat the oven to 180°C or 350°F for baking the entire dish later on.
- Add the brie, pieces of croissant, and half of the grated cheese to the bowl and mix carefully. Let it sit for a couple of minutes and mix every now and then to make sure the croissant absorbs as much of the liquid as possible.
- Grease an oven dish with olive oil and pour the croissant mix into it. If needed, rearrange the ingredients for even distribution.
- Slice the slices of prosciutto in half, crosswise. Then fold the prosciutto into rose-like shapes and put them into the crevices between the croissant pieces.
- Sprinkle sesame seeds and the leftover thyme and grated cheese on top of the dish. Cover the dish with tin foil.
- Bake the dish for about 25 minutes until cooked on the inside.
- After 25 minutes check the dish and remove the tin foil. Bake for another 10 minutes without the tin foil for a nice & crispy top layer.
- Take the dish out of the oven & serve. Enjoy!
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