Bring France to you with this Cheesy Croissant Casserole. The casserole is great for brunch or dinner! The contrast between the crispy, flaky edges of the croissant and the soft, cheesy middle is very special. If you're able to, assemble everything the night before and bake it off the next morning. Try this easy make-ahead recipe by following these steps below.
6 large croissants, quartered
6 slices bacon
3 c. milk (preferably whole)
1 c. heavy cream
2 tbsp. finely chopped chives
2 tsp. chopped thyme leaves
Freshly ground black pepper
1 c. shredded mozzarella, divided
Butter, for pan
Preheat the oven to 450°. Spread croissants on a large baking sheet cut side up and bake until golden brown, 6 minutes.
In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain bacon on a paper towel-lined plate, then chop into bite size pieces.
In a large bowl, whisk together eggs, milk, heavy cream, chives and thyme. Season with salt, pepper and cayenne, then stir in about ¾ cup Gruyère and ¾ cup mozzarella.
Lightly butter a 9-x-13” baking dish. Scatter croissants and cooked bacon into a baking dish, then pour egg mixture on top. Press down gently on croissants to make sure they’re fully soaked in the mixture. (If you have time, refrigerate for 30 minutes up to overnight.)
When you're ready to bake the casserole, preheat the oven to 350°. Top casserole with remaining cheeses. Bake until golden, about 45 minutes. Garnish with more chives and serve warm.