French Lasagne Recipe (2024)

By Nigella Lawson

French Lasagne Recipe (1)

Total Time
1 hour 15 minutes
Read community notes

Nigella Lawson's recipe for savory baked croissant pudding, which goes by the name of French lasagne in her house, uses up stale croissants by having the cook split and stuff them with ham and cheese, sprinkle more cheese over the top and douse them in eggs beaten with garlic-infused milk. Your croissants need not be stale to achieve wonderfully eggy, cheesy results, but if they are fresh, consider leaving them on the counter to dry out first, or even toasting them briefly in the oven.

Featured in: AT MY TABLE; Turning a Kitchen Into Child's Play

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:4 to 6 servings

  • 4cups whole milk
  • 1clove garlic, peeled and lightly crushed
  • 4large eggs, beaten together
  • 5stale croissants, halved lengthwise (like sandwiches)
  • 5thin slices ham
  • 14-ounce ball fresh mozzarella, cut into 5 slices
  • 8ounces grated cheddar

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

472 calories; 31 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 26 grams protein; 722 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

French Lasagne Recipe (2)


  1. Step


    In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.

  2. Place bottoms of croissants, cut side up, into a baking dish large enough to hold them snugly in a single layer. (A 10 x 13-inch dish works well.) On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves, cut side down.

  3. Step


    Sprinkle about ⅔ of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.

  4. Step


    Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


Been making this for years, everyone loves it, and it's so simple. No tweaks or substitutions, just make it as it is. Serve with a green salad, or steamed asparagus and cauliflower work with it really well.


1. This is a classic custard -- the typical proportions are 1 egg to one cup of milk.
2. It's easily converted to vegetarian -- the ham can be replaced or omitted
3. Asparagus, mushrooms (but cooked, not raw b/c they release too much water and the custard won't really set), sauteed onions, little broccoli florets...
4. Cut calories by using 1/2 croissant and 1/2 stale baguette.
5. Bottom line -- it's a savory bread pudding. I love that nigella calls it "lasagna."


This is a keeper! Made it as written except that I sprinkled some dry mustard over the first layer of Cheddar cheese to give it some zip.

Add dry mustard, and a bit of cayenne. Sustitute fontina or gruyere for cheddar.Why doesn’t this save???


Store-bought croissants, like the ones sold in plastic clamshell packs, come "pre-stale" and are fine for this dish. I halved it, which was plenty for four people, as it was so rich. I will say it was a little bland to me... a little pepper might have helped. As it is, the only variation on the butterfat flavor from the milk and cheeses is the ham, so if I make it again I'll use more ham and a more flavorful kind.

Laura Hanover NH

Second time I have made this (Christmas morning and now Easter morning). Made both times exactly as recipe calls for. One comment I would make is that the dish benefits from "resting" for 10-15 minutes when it comes out of the oven, rather than "Serve immediately." It sets up more firmly and won't burn the roof of your mouth!


Made this for Lady's Brunch. Was very delicious. Very puffy & moist. Left in oven a little longer than recipe stated due to still wet inside. Did leave out the garlic. Next time will chop the ham into pcs. Ham was to big. Will also try Canadian Bacon & chop that up. Can add chopped spinach too. Recipe a keeper!

Cheap Jim

I took other folks' advice and added pepper, mustard, and paprika. Otherwise this would be really Brit, uh, I mean bland.


Needs pepper.


I made this for the second time today, but used gruyere instead of cheddar. Much better (in my opinion) and more "French."


Finally got around to making this. Came out very very good! I used croissants from Sam's and followed the recipe.

The result was a very light and fluffy cheesy custard dish that was praised by my wife who wanted me to make it again in the near future. She suggested it would make a great brunch dish, maybe leave out the garlic for that use.


Such a simple but decadent addition to Christmas brunch! Since I had vegetarians at the table, I omitted the ham and added spinach and mushrooms. It was an absolute hit, even with our resident picky teenager. The need to let things rest/soak throughout the recipe make it a great one to have on the menu, since you can easily work on other dishes simultaneously.


Who on earth ever has leftover croissants?! ;)


Came out a bit too liquid-y, probably because used smaller croissants and guessed at the amount; will use regular size next time. Delicious anyway. Extended over 2 meals for the 2 of us, set well when reheated second time. This one's a keeper!


Made this for brunch but swapped the mozzarella for Swiss, which I thought tasted way better than the original. I also added fresh sage and thyme for some added flavor. Needed to cook A LOT longer than the 30 minutes for the liquid to set. Going to try the mustard and cayenne next time, this was a huge hit


I did not like this much at all. It didn't make for a satisfying dinner - I could see it better for brunch, although it wasn't really hot enough when it came out of the oven. I had to put it back in for 10 more minutes. And it didn't have much flavor. Would not recommend.


This is lovely and *very* rich. I undercooked it on my first attempt--when Nigella says "puffy," she's not kidding. The pudding is going to double in height. It should look a little like there are cheesy popovers in your baking dish.


Definitely needs a little with the béchamel, I added mustard, bay leaf and a little nutmeg.Have made numerous times, and always gets a rave review.


Ugh. Soupy and bland.

Sasha W

After reading everyone's comments, I used toasted fresh croissants, added some salt and pepper to the custard, sauteed up some mushrooms, spinach, and shallots to replace the ham, and used aged gruyere instead of cheddar. It took an hour to cook but was a major hit for brunch.


I don’t honestly understand why I made this. It was horrible. I hate eggs and cheese so I have no clue why I thought this would be a good idea but it was disgusting. Good luck…


I love this recipe and make it all the time, BUT I bake it for 1.5h at 350F! Then it's much less liquidy

Anna J

It was Ok-ish but I won't make it again. It was too heavy and the cheeses were all wrong. We weren't fighting over the leftovers with this one.

brent in LA

It’s rare that croissants get stale in our home so I usually use 3C of milk and bake an extra 10-15 mins. Always a wonderful treat!


Can this be prepared the night before?


Put some Dijon mustard on the croissant and was not disappointed. Also added some dried ramps and garlic scapes and mustard powder to the milk and was glad I did. Like the comments about paprika and cayenne. Next time.


Works with aged sourdough bread which doesn’t really get stale, just dry. There’s always that around here because we bake our own.


This is a bread pudding. I don’t know why one would call it lasagna, it’s not even in layers. I’ll make it with aging homemade sourdough bread.

Ahuva Greenblatt

French lasagne my eye. It's bread pudding, period. And depending on the size/quality/ of your croissants, this recipe can go one of two ways -- success or disaster. The typical custard proportions are 1 egg to 1 cup of milk -- yes, as she shows here; but that's a function of how much dough there is to soak up the moisture.The fresh mozzarella is not the culprit. It's the croissants.


You could vegetarianize this by using the vegetarian ham called Wham, available on the internet (it was originally made by Seventh Day Adventists). Or you could try the baconless made by Morningstar Farms, which is available most everywhere.

Private notes are only visible to you.

French Lasagne Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Jamar Nader

Last Updated:

Views: 5744

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Jamar Nader

Birthday: 1995-02-28

Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804

Phone: +9958384818317

Job: IT Representative

Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging

Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.