The first breakfast at the Hartwell Mansion needs to feel gracious without becoming stiff. This casserole can be assembled the night before, which leaves the morning free for coffee, fruit, linen napkins, and pretending the preservation officer is not inspecting the baseboards.
Barbara learns that hospitality can be chosen, not performed.
Ingredients
- 6 large croissants, torn into pieces
- 2 cups diced ham
- 2 cups baby spinach, roughly chopped
- 1½ cups shredded Gruyère cheese
- ½ cup shredded sharp white cheddar
- 10 large eggs
- 2½ cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons chopped chives
- Butter for the baking dish
How to make it
- Butter a 9-by-13-inch baking dish. Arrange half the croissants in the dish.
- Layer in ham, spinach, Gruyère, and cheddar. Top with remaining croissants.
- Whisk eggs, milk, Dijon, salt, pepper, nutmeg, and chives. Pour evenly over the casserole.
- Press gently so the croissants absorb the custard. Cover and refrigerate at least 6 hours or overnight.
- Heat oven to 350°F. Bake covered for 30 minutes, then uncover and bake 18 to 22 minutes more, until puffed and golden.
- Rest 10 minutes before serving.
From Susannah’s Kitchen
Use day-old croissants. Fresh ones are too delicate and can turn gummy. Slightly stale croissants soak up the custard while keeping their buttery layers.
The Book Connection
The first breakfast service is proof that the mansion has changed from a guarded relic into a living place. Barbara is no longer producing perfection for approval. She is feeding guests because the work belongs to her now.
Cook Along with Lark Mesa
The Mansion on the Rise
This kitchen story is paired with Book 11 in the Lark Mesa Romance series. Meet the people, places, and small-town moments behind the recipe.
Explore the Lark Mesa books →