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Cheese Croissant Bake


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Why I Love This Recipe

The other day I was looking for recipes that we could prepare for the next men's breakfast at our church and I came across this delightful recipe...made some adjustments to make it a bit healthier and it is indeed quite tasty.

The original recipe I found in "The Creative Cooking Course" which was Edited by Charlotte Turgeon, who was in the 1980s the editor of Larouse Gastronomique. The Creative Cooking Course was given to us by our friends Delphin and Rodger in May 1984.


Ingredients You'll Need

6 eggs
2 egg yolks
6 cups low fat (2%) milk
2 cups freshly grated Parmesan cheese
1/2 cup fine soft bread crumbs
1 teaspoon onion powder (not onion salt)
1/4 teaspoon black or white pepper
1/4 teaspoon cayenne pepper (optional)
12 stale croissants


Directions

Place the eggs and egg yolks in a large bowl until well blended. Pour the milk into a large saucepan and bring just to the boiling point. Stir a small amount of the milk into the eggs, then add the remaining milk gradually, stirring constantly. Stir in the cheese, bread crumbs and seasonings. Place the croissants in a deep/large baking pan and pour the egg mixture over the croissants. Lwet stand at room temperature for 1 hour or until the croissants are soaked. Bake in a preheated 375F oven for 7 minutes. Reduce the oven temperature to 325F and bake for about 1 hour longer or until egg mixture is set. This makes 6 servings.


The original recipe I found in "The Creative Cooking Course" which was Edited by Charlotte Turgeon, who was in the 1980s the editor of Larouse Gastronomique. The Creative Cooking Course was given to us by our friends Delphin and Rodger in May 1984.


Bon Appetit!


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