Ingredients (serves 6):

  • 3 tablespoons unsalted butter, plus more for greasing
  • 1 leek, cleaned and rinsed, cut in ½ inch thick slices
  • 1 pound cremini mushrooms, cut in ¼ inch thick slices
  • 2 JAZZ™ apples, peeled (optional), cut in ½ inch cubes
  • 1 bunch Lacinato kale, destemmed, cleaned and roughly chopped
  • 2 large eggs
  • 1 large egg yolk
  • 5 ½ cups whole milk, heavy cream or half-and-half (or a combination thereof)
  • 2 teaspoons finely chopped chives
  • 5 sprigs thyme, leaves roughly chopped
  • 8 croissants, cut in 1 inch cubes
  • 1 cup Gruyere cheese, grated
  • Freshly grated nutmeg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 350°F. Lightly butter a 9 inch by 13 inch baking dish.
  2. Melt the butter in a large saute pan over medium high heat. Add the leeks and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the mushrooms and cook for 5 minutes or until they soften and begin to shrink.
  3. Turn the heat up to medium high and add the apples and kale. Cook, stirring occasionally, for 7 minutes or until the mushrooms have browned and the apples and kale are softened. Taste and season with salt and pepper as needed. Remove from the heat.
  4. In a large mixing bowl whisk together the eggs, egg yolk, milk, chives, thyme and a few grates of nutmeg. Season with a few generous pinches of salt and black pepper. Stir in the croissant pieces and allow them to soak while vegetables are cooling.
  5. Once the vegetables are warm, not hot, add them to the croissant mixture. Fold everything until combined.
  6. Add half of the gruyere and fold to combine. Pour the mixture into the baking dish and sprinkle the top with the remaining cheese. Bake for 25 to 30 minutes or until the top is golden brown.
  7. Allow to cool for 5 minutes before serving.