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Creamy Smoked Salmon Croissant Bake

creamy smoked salmon croissant bake - featured image
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A rich and creamy brunch bake combining flaky croissants, smoky salmon, and a smooth egg and cream cheese custard, perfect for impressing guests with minimal effort.

Ingredients

Scale
  • 4 large croissants, preferably day-old or slightly stale
  • 6 to 8 ounces smoked salmon, sliced
  • 6 large eggs, room temperature
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1 cup shredded cheese (mild cheddar or Gruyère)
  • 2 tablespoons fresh dill, chopped (or substitute with chives or tarragon)
  • 2 stalks green onions, thinly sliced
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • Butter, for greasing the baking dish

Instructions

  1. Preheat your oven to 350°F (175°C) and butter a 9×13 inch (23×33 cm) baking dish thoroughly to prevent sticking.
  2. Tear the croissants into roughly 2-inch pieces. Spread them evenly in the buttered dish.
  3. In a large bowl, whisk together the eggs, softened cream cheese (broken into small chunks), and heavy cream until smooth with no lumps. Add salt and pepper to taste.
  4. Stir in shredded cheese, chopped dill, sliced green onions, and lemon zest.
  5. Scatter smoked salmon slices evenly over the croissants. Pour the creamy egg mixture gently over the top, pressing down lightly with a spatula to help the croissants soak up the custard.
  6. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
  7. Remove plastic wrap and bake uncovered for 35 to 40 minutes until the top is golden and puffed and the custard is set (a knife inserted should come out mostly clean).
  8. Let the bake cool for about 5 minutes before slicing and serving.

Notes

Use slightly stale croissants for better soaking without becoming mushy. Let cream cheese come to room temperature to avoid lumps. Resting the assembled bake in the fridge for at least 30 minutes improves texture. If top browns too quickly, tent with foil halfway through baking. Leftovers reheat well in a 325°F oven covered with foil for 15-20 minutes.

Nutrition

Keywords: smoked salmon, croissant bake, brunch recipe, creamy bake, easy brunch, savory bake, smoked salmon brunch

Find it online: https://flurpchef.com/creamy-smoked-salmon-croissant-bake-easy-brunch-recipe-to-impress/