Fennel & Pear Strata

• Melted butter, 2 to 3 ounces depending upon the size of your baking dish
• 2 stale croissants, halved through the middle into 2 thin layers
• 8 ounces wedge of Cambozola, rind trimmed (the cheese melts much better that way)
• 1 fennel bulb, trimmed, thinly sliced (reserve some fronds for garnish)
• 1 or 2 teaspoons fresh rosemary, minced
• 2 pears of your choice - I like Bosc for their artful shape and color
• 6 large eggs
• 12 ounces table cream, 18% fat (or use half heavy cream and half whole milk)
• Sea or kosher salt
• 4 ounces creme fraiche
• Mimosas

1. Melt the butter. Brush it into the inside of a casserole dish large enough to accommodate all ingredients in single layers of each. My favorite is an 8 x 10 warm brown Emile Henry that I brought back from Paris on the last big trip my husband and I took together several years ago.
2. Arrange the croissant halves in the casserole. It's fine if they overlap a bit here and there.
3. If you are not familiar with Cambozola, you are leading a sheltered life. It looks like Camembert with veins of Gorgonzola shot through it. If you can't find it, use 6 ounces of either brie or Camembert along with 2 ounces of good crumbled bleu cheese, such as Maytag. Trim the rind off the cheese. It's not that I find it objectionable, but the cheese will be so much more tender without it. Slice it in 1/4-inch thick slices and arrange them over the croissants. If using bleu cheese, scatter the crumbles over the previous cheese.
4. Trim the fennel bulb and slice it very thinly, less than 1/4 inch. A mandoline is your best friend here. Scatter the curls over the Brie. Season with some sea or kosher salt and pepper. Sprinkle 3/4 of the minced rosemary over the top. Reserve the remainder for garnish.
5. Hooray! You don't need to peel the pears! Pear skin is very tender. Stand them on end and vertically slice off 1/4-inch thick pieces. Arrange them over the fennel in a single layer. Season with some sea or kosher salt.
6. Whisk together the eggs and cream. Pour over the contents of the casserole. Cover casserole dish with plastic and set on a baking sheet, you know, just in case. Let sit at room temperature for 1 hour so that the croissants can soak up some of the custard and become all, well, custardy. Preheat oven to 325 degrees.
7. At the end of the rest period, remove the plastic and bake for 35 minutes, or until the top is nicely puffed and golden brown. When you tap your finger on it, it should feel springy and tender, but not squishy. Remove from oven and let sit for 10 minutes before serving. Cut into squares. Serve with a dollop of creme fraiche on each, along with a sprinkle of minced rosemary.
8. Make some mimosas and enjoy a lovely brunch.

butter, stale croissants, rind, fennel bulb, fresh rosemary, color, eggs, cream, kosher salt, crueme fraueeche, mimosas

Taken from food52.com/recipes/14479-fennel-pear-strata (may not work)