French Lasagne
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups whole milk
- 1clove garlic, peeled and lightly crushed
- 4large eggs, beaten together
- 5stale croissants, halved lengthwise (like sandwiches)
- 5thin slices ham
- 14-ounce ball fresh mozzarella, cut into 5 slices
- 8ounces grated cheddar
Nutritional analysis per serving (6 servings)
470 calories; 31 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 26 grams protein; 641 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.
- Step 2
Place bottoms of croissants, cut side up, into a baking dish large enough to hold them snugly in a single layer. (A 10 x 13-inch dish works well.) On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves, cut side down.
- Step 3
Sprinkle about ⅔ of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.
- Step 4
Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.
Private Notes
Comments
Been making this for years, everyone loves it, and it's so simple. No tweaks or substitutions, just make it as it is. Serve with a green salad, or steamed asparagus and cauliflower work with it really well.
1. This is a classic custard -- the typical proportions are 1 egg to one cup of milk.
2. It's easily converted to vegetarian -- the ham can be replaced or omitted
3. Asparagus, mushrooms (but cooked, not raw b/c they release too much water and the custard won't really set), sauteed onions, little broccoli florets...
4. Cut calories by using 1/2 croissant and 1/2 stale baguette.
5. Bottom line -- it's a savory bread pudding. I love that nigella calls it "lasagna."
This is a keeper! Made it as written except that I sprinkled some dry mustard over the first layer of Cheddar cheese to give it some zip.
Tried this last night for our "breakfast night" Tuesday. Loved it ! I think next time around I might just add a few chili flakes to give it a tiny bit of zing. Other than that, it's a beautiful dish. Served it with fresh fruit. . . perfect !
Those who find this bland, remember that English country ham is thicker and has more flavor than typical American plastic-packed ham. English cheddar would also be “extra sharp” cheddar in the US. Suggestions here for a little pepper or some mustard powder are good ones - as is subbing gruyere.
I made a 1/4 version with two small croissants. 1 cup of milk was too much for the volume of bread. I put small amount of garlic powder, onion powder, and white pepper in the custard. I used goat mozzarella, and smoked goat gouda which worked well with ham. It is really important to have the right size and shape of dish VS volume of bread VS amount of custard.
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