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Croissant Strata with Spinach, Feta, & Gruyere

A luxurious savory bread pudding featuring buttery croissants, fresh spinach, salty feta, and nutty Gruyere cheese baked in a rich egg custard.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Main Course
Cuisine: American, French Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 6-8 large butter croissants stale and torn into chunks
  • 1 tbsp unsalted butter for sautéing
The Filling
  • 10 oz fresh spinach or frozen/thawed
  • 1 large shallot finely diced
  • 3 cloves garlic minced
  • 6 oz Gruyere cheese shredded
  • 6 oz Feta cheese crumbled
The Custard
  • 8 large eggs
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 0.25 tsp nutmeg grated
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 9x13 Baking Dish
  • Skillet
  • Whisk
  • Large mixing bowl

Method
 

  1. Grease a 9x13 inch baking dish. Tear croissants into 2-inch chunks and arrange evenly in the dish.
  2. Melt butter in a skillet over medium heat. Sauté shallots for 3 minutes, then add garlic and cook for 1 minute.
  3. Add spinach to the skillet and cook until wilted and liquid has evaporated. Remove from heat.
  4. Scatter spinach mixture, shredded Gruyere, and crumbled Feta over the croissant pieces. Toss gently to combine.
  5. In a large bowl, whisk eggs, milk, cream, Dijon, nutmeg, salt, and pepper until smooth.
  6. Pour custard over the croissant mixture. Press down gently to soak. Cover and refrigerate for at least 30 minutes (or overnight).
  7. Preheat oven to 350°F (175°C). Uncover dish and bake for 45-55 minutes until golden brown and set.
  8. Let stand for 10-15 minutes before serving.

Notes

For best results, use day-old croissants. If using frozen spinach, squeeze out all excess moisture before adding.