Boursin and Herb Croissant Brunch Bake

Name: Boursin and Herb Croissant Brunch Bake
Cuisine: European, American, Mediterranean, French
Ingredients: Salted butter, for greasing; 7 plain large or 24 mini croissants torn into bite-sized pieces; 1 round Garlic & Herb Boursin cheese, crumbled; 8 ounces low-moisture mozzarella, chopped; ½ cup freshly grated Parmesan cheese, divided plus more to serve; 6 scallions, trimmed and thinly sliced; 2 tablespoons finely chopped parsley; ½ cup minced chives, for serving; 10 large eggs; 2 cups heavy cream; ½ cup whole milk; 1 tablespoon Dijon mustard; 1 teaspoon kosher salt; ½ teaspoon garlic powder; Coarsely ground black pepper; Hot sauce, for serving (optional)

4 steps

Updated at: Wed, 01 Apr 2026 18:43:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories573.1 kcal (29%)

Total Fat46.2 g (66%)

Carbs20 g (8%)

Sugars6.6 g (7%)

Protein20.4 g (41%)

Sodium772.7 mg (39%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

salted butter

for greasing

7croissants

plain large 24 mini, torn into bite-sized pieces

1Garlic & Herb Boursin cheese

round, crumbled

8 ounceslow-moisture mozzarella

chopped

½ cupParmesan cheese

freshly grated, divided plus more to serve

6scallions

trimmed and thinly sliced

2 tablespoonsparsley

½ cupchives

2 cupsheavy cream

½ cupwhole milk

1 tablespoondijon mustard

1 teaspoonkosher salt

½ teaspoongarlic powder

coarsely ground black pepper

hot sauce

for serving, optional

Instructions

Step 1

Lightly butter a 9 by 13-inch baking dish. To the dish, add the croissant pieces, Boursin, mozzarella, ¼ cup of the parmesan, chopped scallions, and chopped parsley. Toss to combine.

Step 2

In a large bowl, whisk the eggs until whites and yolks are combined. To the same bowl, add the cream, milk, mustard, salt, garlic powder, and a few grinds of black pepper. Whisk until smooth. Pour over the croissant mixture, pressing down on the croissants with a spatula to help coat in the egg mixture. Top with remaining ¼ cup of Parmesan. Cover with foil. Refrigerate at least 6 hours, preferably overnight.

Step 3

Preheat the oven to 350°F with a rack in the center position. Transfer the covered baking dish to the oven. Bake for 40 minutes. Remove the foil and bake until puffed and golden brown, about 20 minutes.

Step 4

Let stand for 10 minutes. Garnish with chives, and serve with hot sauce, if you like!