French Lasagne

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

1. In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point.
2. Remove from heat and allow to rest for 15 to 20 minutes.
3. Discard garlic, and drizzle eggs into milk while whisking vigorously.
4. Set aside.
5. Place bottoms of croissants into a baking dish large enough to hold them snugly in a single layer.
6. On each croissant half, arrange a slice of ham and a slice of mozzarella.
7. Top with remaining croissant halves.
8. Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything.
9. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid.
10. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.
11. Sprinkle remaining cheddar over croissants.
12. Bake until puffy, golden and set, about 30 minutes.
13. Serve immediately.

milk, clove garlic, eggs, stale croissants, thin slices ham, mozzarella, cheddar

Taken from cooking.nytimes.com/recipes/6372 (may not work)