Save This savory Ricotta Spinach Croissant Bake transforms simple ingredients into a crowd-pleaser for slow weekend mornings or cozy evenings. Buttery croissants soak up a rich custard, while creamy ricotta and tender spinach bring brunch-worthy flavor to your table. It is one of those effortless casseroles that looks impressive yet comes together with little fuss.
When I first whipped this up for a last minute brunch nobody could believe how simple it was. Now it has become my go to when I need a comforting dish that feels a little special and pleases both adults and kids.
Ingredients
- Croissants: Choose day old croissants for best texture They hold up beautifully and soak in the custard without going mushy
- Unsalted butter: Just enough to grease the dish so nothing sticks Adds a hint of richness
- Fresh baby spinach: You can use frozen too Look for deep green leaves without wilting for best flavor
- Ricotta cheese: The creamy heart of the filling Go for whole milk ricotta if possible It stays moist after baking
- Mozzarella cheese: Adds meltiness and pull Choose a block and shred it yourself for best melt
- Parmesan cheese: Brings salty tang Opt for freshly grated for max flavor
- Ground nutmeg: A pinch rounds out the spinach and cheese flavors Freshly grated is even better
- Salt: Brings balance and lets all the ingredient flavors shine
- Black pepper: Provides a gentle kick and balances the richness
- Large eggs: Bind everything and hold the bake together
- Whole milk: Lightens the custard while keeping it rich
- Heavy cream: Really makes the bake extra creamy and luscious
- Dijon mustard: Gives a subtle tang Promise you will not taste mustard but it adds depth
- Garlic powder: A gentle nod to classic breakfast flavors Look for one without clumping or bitterness
Instructions
- Preheat and Prepare:
- Set your oven to 350 degrees Fahrenheit which is about 175 degrees Celsius Grease a nine by thirteen inch baking dish with a swipe of butter making sure you cover the corners so nothing sticks
- Layer the Croissants:
- Tear your croissants into generously sized pieces They should be big enough to hold a pocket of cheese and not disintegrate Lay these chunks evenly across your prepared dish with some overlapping Make sure to use day old croissants as they absorb custard best
- Mix the Spinach and Ricotta:
- In a medium bowl combine ricotta cheese chopped spinach mozzarella parmesan nutmeg salt and pepper Mix until the mixture is fully blended and the spinach is coated with creamy cheese
- Nestle the Mixture:
- Spoon dollops of the spinach ricotta mixture all over the croissant pieces Carefully tuck bits of filling between croissants ensuring it is well distributed but not packed down too tightly
- Prepare the Egg Custard:
- In a separate bowl whisk eggs with milk heavy cream Dijon mustard and garlic powder Keep whisking until the mixture is smooth and evenly combined without any visible streaks of egg
- Soak the Bake:
- Pour the custard slowly and evenly over the croissant and spinach mixture Gently press the croissant tops down with a spatula or your clean hands so they all get a good soak Let the whole baking dish rest at least ten minutes to absorb You can also cover and refrigerate overnight for a deeper melding of flavors
- Bake to Golden Perfection:
- Transfer to the oven uncovered Bake for thirty five to forty minutes until the custard is just set and the top is golden brown If you gently shake the dish the center should not slosh but can still have a slight jiggle
- Cool and Serve:
- Once baked allow the casserole to sit for ten minutes before slicing This helps everything settle and makes it easier to serve in neat squares
Save Ricotta cheese always reminds me of my grandmother She would sneak spoonfuls to me while cooking lasagna in her sunny kitchen The way it melts and melds with spinach in this dish brings back that kitchen warmth every single time
Storage Tips
This bake keeps beautifully in the refrigerator for up to three days Cover the dish tightly with foil to prevent it from drying out For best results reheat slices gently in the oven or microwave until warmed through If you have leftovers try slicing and pan-toasting them for a crunchy edge
Ingredient Substitutions
No croissants Swap in brioche or challah bread and reduce soaking time Use full fat cottage cheese instead of ricotta for a lighter texture Add extra veggies such as sautéed mushrooms or diced tomatoes if you want an even more flavorful bake
Serving Suggestions
Serve warm with a side salad baby greens with a simple vinaigrette work best For special brunch occasions garnish with fresh basil or chives and perhaps an extra spoonful of ricotta This casserole also pairs well with smoked salmon or roasted tomatoes for a heartier meal
Cultural and Historical Context
This dish takes inspiration from classic French cheese bakes and the Italian love for creamy spinach ricotta pairings Using croissants gives it a modern brunch twist that feels both comforting and a little luxurious It is perfect any time you want to bring a bakery vibe to your home
Seasonal Adaptations
Swap spinach for baby kale in winter Add roasted red peppers in the summer for extra color Sprinkle fresh herbs like basil or dill in spring for a burst of flavor
Success Stories
Friends have raved about this bake at book clubs and it has become a brunch tradition in my house I once brought it to a potluck where it vanished before anyone touched the fruit salad A good sign you found your signature dish
Freezer Meal Conversion
This casserole can be frozen before or after baking For best results assemble everything and freeze tightly wrapped Thaw in the fridge for a night then bake when ready Leftover slices can be wrapped and frozen individually for easy grab and go breakfasts
Save Serve straight from the oven and enjoy a warm comforting bite Perfect for brunch or an easy dinner.
Recipe FAQs
- → Can I use frozen spinach for this dish?
Yes. Thaw and squeeze out excess moisture before mixing with ricotta to prevent sogginess and retain texture.
- → What can I substitute for mozzarella cheese?
Gruyère or Swiss cheese add a nutty flavor, while cheddar gives extra sharpness. Adjust salt to taste if switching cheeses.
- → Do I have to refrigerate overnight before baking?
Ten minutes' rest is enough, but overnight refrigeration deepens flavor and ensures croissants absorb custard fully.
- → Can I make this dish ahead of time?
Yes, assemble and refrigerate overnight, then bake fresh. Leftovers reheat well in the oven or microwave.
- → Are there ingredient variations for extra flavor?
Try adding sautéed mushrooms, sun-dried tomatoes, or fresh herbs for a custom twist and enhanced taste.
- → What type of croissants work best?
Day-old croissants have a sturdier texture that absorbs custard better. Fresh croissants may turn mushy when baked.