Save This Ricotta Spinach Croissant Bake transforms humble croissants, creamy cheese, and vibrant greens into a brunch-worthy main that feels indulgent yet is so achievable. With buttery croissants as the foundation, and a luscious egg custard binding everything together, this casserole is hearty enough for a weekend breakfast and just as welcome at a cozy dinner.
The first time I made this was for a holiday brunch and it was devoured before the coffee finished brewing. Since then it keeps showing up at family potlucks and weekday dinners alike.
Ingredients
- Croissants: day-old brings out the best texture and soaks up custard like a sponge look for ones with lots of buttery flavor
- Unsalted butter: for greasing prevents sticking and adds a subtle richness
- Baby spinach: packs nutrients and color use fresh if possible for vibrant flavor
- Ricotta cheese: creamy and tangy brings the filling together check labels for freshness
- Mozzarella cheese: provides gooey melt look for whole milk mozzarella
- Parmesan cheese: sharp and savory rounds out the cheeses choose Parmigiano Reggiano for the best bite
- Nutmeg: a pinch adds warmth and depth always opt for freshly grated if you have it
- Salt and black pepper: essential for seasoning use flaky salt for finishing if you like
- Eggs: the backbone of your custard use large eggs for consistency
- Whole milk and heavy cream: combine for a rich custard base full fat makes all the difference
- Dijon mustard: sneaks in subtle tang and complexity pick a classic smooth Dijon
- Garlic powder: brings aromatic depth without overpowering taste
Instructions
- Preheat and Prepare:
- Grease a 9 by 13 inch baking dish generously with unsalted butter then preheat your oven to 350 degrees Fahrenheit which ensures even cooking and prevents sticking
- Layer the Croissants:
- Tear croissants into large rustic pieces and scatter them evenly in the dish making sure each piece will absorb the custard
- Mix Spinach and Cheeses:
- In a medium bowl combine chopped spinach ricotta mozzarella Parmesan nutmeg salt and black pepper stir until you have a well blended creamy mix that will nestle between croissant pieces
- Layer Cheese Mixture Over Croissants:
- With a spoon dollop the spinach and ricotta mixture evenly across the top then gently work some of the filling between the croissant pieces so every bite is packed with flavor
- Prepare Egg Custard:
- In a separate bowl whisk together eggs whole milk heavy cream Dijon mustard and garlic powder whisk until the mixture is completely smooth and pale golden for uniform cooking
- Soak the Bake:
- Pour your egg custard slowly and evenly over the entire croissant and spinach layer use the back of a spatula to gently press the croissants and ensure maximum soaking of custard
- Rest to Absorb:
- Let the assembled casserole rest for at least ten minutes at room temperature or refrigerate overnight for a deeper flavor and softer set
- Bake the Casserole:
- Transfer the dish to the oven and bake uncovered for 35 to 40 minutes until the custard is set and the top is puffed and golden the edges should be crisp and the center just set
- Cool Before Serving:
- Remove from the oven and allow to cool for ten minutes this resting time helps everything slice cleanly and makes serving a breeze
Save I am always amazed by how the nutmeg transforms the eggs and cheese from ordinary to truly special. My kids once declared this better than any bakery croissant after their first bite and now it has become our go-to for celebrations.
Storage Tips
Cool leftovers completely before storing slice portions and wrap tightly or store in an airtight container in the refrigerator. Good for up to three days and reheats well in the oven or microwave. If refrigerating overnight before baking simply add about five extra minutes to your bake time straight from the fridge.
Ingredient Substitutions
Try swapping Gruyere or Swiss for mozzarella if you want a nuttier flavor. Whole wheat croissants or gluten free alternatives can work if you have dietary needs. If lactose is a concern use lactose free milk and a firm goat cheese along with the ricotta.
Serving Suggestions
Serve hot from the oven with a simple green salad drizzled in vinaigrette or fresh fruit for a refreshing brunch. Sometimes I like to gild the lily with an extra sprinkle of Parmesan or some chopped fresh basil just before serving to make it pop.
Cultural and Historical Context
This dish blends the French tradition of using leftover bread in a custardy bake with Italian flair from the creamy ricotta and spinach. Perfect for celebrations brunches or repurposing bakery leftovers in a way that feels luxurious.
Seasonal Adaptations
In spring and summer swap spinach for fresh arugula or sautéed asparagus tips. Fall and winter bring in cooked mushrooms or roasted red pepper. For a brighter finish use lemon zest over top just before serving.
Success Stories
I have seen this bake at baby showers book clubs and Easter brunches always earning recipe requests. It is one of those dishes that look like you spent hours but truly comes together with a few bowls and ten minutes of hands on time.
Freezer Meal Conversion
Fully assemble the bake but stop just before the final bake. Cover tightly with foil and freeze for up to two months. Thaw overnight in the refrigerator and bake as directed adding five to ten minutes if needed for full warmth. You can also freeze single portions for a fast breakfast.
Save Enjoy the creamy, savory slices for breakfast, brunch, or any cozy gathering. Every bite is guaranteed to impress with very little effort.
Recipe FAQ
- → Can I prepare the bake ahead?
Yes. Prepare everything except baking, then refrigerate overnight. Bake the next day for deeper flavor.
- → Is it possible to use frozen spinach?
Frozen spinach works well—thaw, squeeze out excess moisture, and substitute for fresh in the mixture.
- → Can I swap cheeses in the dish?
Mozzarella may be replaced with Gruyère, Swiss, or your preferred mild melting cheese for variation.
- → What herbs pair well?
Basil, chives, or parsley make flavorful additions. Add them before baking or sprinkle on just before serving.
- → How do I prevent soggy croissants?
Let the custard soak in for 10 minutes before baking. For crispier texture, use slightly stale croissants.
- → Is this dish vegetarian?
Yes, all listed ingredients are vegetarian. Confirm cheese labels for vegetarian-friendly rennet.