Flaky croissants get a glow-up in this golden bake that’s an easy breakfast crowd-pleaser.

Croissant breakfast casserole 

Serves 6

Ingredients

4 croissants
1½ cups grated cheese of choice
4 slices gypsy ham
6 eggs
¼ cup milk
1 clove garlic, grated
Salt and milled pepper
100g plain goat’s cheese
⅓ cup preserved figs in syrup 

Method

1. Preheat oven to 180°C. Spray a 27cm oven-proof dish with non-stick spray.
2. Slice open croissants and fill with cheese and ham. Cut the filled croissants in half and pack in the prepared dish.
3. Whisk together eggs, milk and garlic. Season. Pour custard around the croissants and dot the goat’s cheese on top.
4. Bake for about 35-40 minutes or until the egg mixture is cooked and the croissants are golden on top.
5. Once cooked, brush the croissants with the fig preserving syrup.
6. Scatter with sliced or chopped preserved figs and serve warm.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Yummy rolled croissant sandwich recipe

The post Croissant breakfast casserole  appeared first on MyKitchen.

Panzanella, or bread salad, is a lovely Tuscan dish that makes use of stale bread. We opted for leftover croissants for this summery cucumber and strawberry Panzanella.

SERVES 6–8 // COOKING TIME 1 hour 45 min

INGREDIENTS
4 croissants
¼ cup melted butter
Juice of 1 lemon
1 tbsp olive oil
Sugar and salt
500 g strawberries, chopped
1 cucumber, chopped
Handful mint

METHOD
1. Preheat oven to 160°C.
2. Cut the croissants into large croutons and place on a baking tray. Drizzle with melted butter, then mix with your hands to ensure they are all evenly and generously coated.
3. Bake for 30–45 minutes, until golden brown (check regularly to ensure the croissants don’t burn). Switch off the oven and leave the croutons in to cool for another 30 minutes.
4. Meanwhile, make the salad dressing by mixing the lemon juice, oil, and a little sugar and salt to taste.
5. Place the strawberries, cucumber and mint leaves in a serving bowl. Add the salad dressing and toss to coat. Let stand for 10 minutes to allow the strawberries to release their juices.
6. Just before serving, add the croutons and toss to mix into the salad.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za

The post Strawberry panzanella salad appeared first on MyKitchen.