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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.
Place bottoms of croissants into a baking dish
large enough to hold
them snugly in a single layer. On each croissant
half, arrange a
slice of ham and a slice of mozzarella. Top with
remaining croissant
halves.
Sprinkle about 2/3 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 325F.
Sprinkle remaining cheddar over croissants. Bake
until puffy, golden
and set, about 30 minutes. Serve immediately.
