• Place your Fluted Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Preheat oven to 375F/190C.

BRUNCH BAKE PREPARATION

• Torn your 6 croissants into smaller pieces. Set aside.
• Using the Mandoline (on set-up 1), thinly slice the onion. Set aside.
• Heat a frying pan on medium, and once hot, place the thinly sliced onions and sweet basil oil. Cook for about 10 minutes, until golden on edges.
• In a mixing bowl, whisk together the eggs, milk, Tomato herb Tapenade, Tomato paste and Herbs de Provence Mustard, until all combined. Add your cooked onions and ham.
• With your spatula, incorporate the gruyere cheese, the cheddar cheese and the Baby Spinach leaves. Add Salt and Pepper (Season to taste)
• Then, mix in your croissant pieces ensuring they are all rubbed into the preparation.
• Pour your preparation into your Flexipan® and cover with your bonMAT™. This will allow for the eggs to absorb better the preparation and not dry the croissants.

BAKE!

• Bake for 30 minutes at 375F/190C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven clothe. (Every oven heats differently, monitor your bake from 25min).
• Once your brunch bake is out of the oven, let it cool down for about 5min. Then, Unmold, Serve and Enjoy with a salad and extra Provence Herb Mustard on the side. Bon Appétit!