Ham and Gruyere Croissant Bundt

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400°F (200°C).

Divide the croissant pieces between 2 baking sheets and spread in a single layer. Bake until the croissants are dried out and light golden brown, about 10 minutes, rotating the baking sheets between the racks halfway through. Let cool.

Reduce the oven temperature to 350°F (180°C). Generously coat a nonstick simple-design 10- or 12-cup (2.5- or 3-l) Bundt pan with nonstick baking spray.

In a large sauté pan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach and cook, stirring occasionally, until bright green and starting to soften, about 1 minute. Remove from the heat and season generously to taste with salt and pepper. Stir in the ham.

In a large bowl, whisk together the eggs, broth and mustard. Season with 1 Tbs. salt, 1 tsp. pepper and a small pinch of nutmeg. Fold the onion mixture, croissants and cheese into the egg mixture until incorporated, making sure no dry spots of the croissants remain.

Transfer the mixture to the prepared pan and pack it in tightly. Using your hands, firmly press down on the mixture.

Bake until golden brown on top and no liquid is visible on the surface, 30 to 35 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then use a table knife to carefully loosen the Bundt from the pan.

Carefully invert the Bundt onto a serving platter or cutting board. Alternatively, invert the Bundt onto a baking sheet and broil under maximum heat until the top is crisp, 2 to 3 minutes. Cut into slices and serve immediately. Serves 10.

Williams Sonoma Test Kitchen