Food By Maria

-1 Preheat the oven to 350F.
-1 Finely dice the shallots. Set aside.
-1 Melt the butter in a pan over medium heat. Add the shallots, and cook until soft.
-1 Slice the cremini mushrooms and add to the soft shallots. Cook until everything is golden brown. Transfer to a bowl and cool slightly.
-1 Slice the croissants into 5-6 pieces and arrange evenly in a 9 x 13 casserole dish. Evenly spread the cooled mushroom + shallot mixture over the croissants.
-1 Finely chop the fresh sage & thyme, and sprinkle evenly over the casserole dish.
-1 In a medium sized bowl, combine eggs, cream, half + half, salt, and pepper. Whisk until thoroughly combined. 
-1 Pour the egg custard mixture over the casserole dish. Lightly push the tops of the croissants to ensure being coated with custard. 
-1 Bake for 50 – 55 minutes, until the top is browned and the custard is set.
-1 Serve immediately, with mushroom gravy. *see recipe for details