I’m lucky enough to have a thriving basil plant on my front porch, and we also grow tomatoes. Those things combined with the fact that one of the members of our household is a croissant enthusiast and we all love pretty much any kind of cheese makes this is an easy dish for me to have ready. But with so few ingredients, this is a really simple thing to shop for a few days in advance!
It starts to smell incredible while it’s baking and when you take it out of the oven, it’s a little bubbly around the edges and the tomatoes and basil are so bright and enticing. It lifts my spirits just to see it, and then it tastes as good as it looks. I couldn’t wait to share this recipe with all of you! I hope it makes your weekend feel as luxurious as mine do when I take that first, warm, cheesy bite.
8 large croissants, cubed and toasted
2 cups BelGioioso Shredded Mozzarella Cheese
2 cups BelGioioso Shredded Fontina Cheese
10 plum tomatoes, thin sliced and seeded
1 oz. fresh basil, thinly sliced
10 large eggs
2 ½ cups Hiland whole milk
1 teaspoon Morton’s Salt
Prepare a 3½-quart baking dish with cooking spray.
Place half of croissant cubes in the pan. Sprinkle with half of cheeses, and top with half of tomato slices and basil. Repeat layers with remaining croissants, cheese, tomato, and basil.
Whisk together eggs, milk, and salt until well combined. Pour egg mixture into pan. Gently press down on layers using the back of a wooden spoon until croissants absorb some of egg mixture. Let stand for 1 hour.
Preheat oven to 325°.
Bake for 45 minutes or until golden brown and center is set. Let stand for a few minutes before serving.
USE RED NEXT PAGE LINK BELOW
Quick Tip: If you don’t have Fontina cheese on hand, use another good melting cheese instead. My favorites are Gouda or Provolone.
Thanks goes to Paula Deen Magazine for this lovely recipe!