Kosher salt and freshly cracked black pepperto taste
4large eggslightly beaten
Preheat oven to 325 degrees F.
In a large Dutch oven, melt 2 tablespoons of the butter over medium heat. When the butter has melted and starts to foam, add garlic. Cook until fragrant, about 30 seconds; add the mushrooms. Saute, stirring occasionally, until lightly browned, about 5 to 10 minutes. Turn off the heat and set aside.
In an extra-large bowl, toss the croissants with ¼ cup melted butter. Add in the ham, cheese, trimmed asparagus, and sauteed mushrooms tossing gently, until combined; set aside.
In a medium saucepan, over medium-low heat, combine milk, cream, nutmeg and season with salt and pepper, to taste. Stirring frequently, heat only until the mixture is barely simmering. Temper the eggs, by adding a few spoonfuls of the hot cream mixture to the eggs, while whisking constantly. Slowly pour in the warmed eggs to the hot cream mixture; whisk until smooth.
Pour the hot egg and cream mixture over the croissant mixture. Toss gently, and let stand for 10 minutes.
Spoon mixture into same Dutch oven used to saute the mushrooms.
Place Dutch oven into a larger pan and pour in enough hot water into larger pan to reach about halfway up sides of Dutch oven.
Bake until custard is set and bread is golden brown, about an hour.
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