Greek Croissant Egg Casserole

Name: Greek Croissant Egg Casserole
Ingredients: 10 to 12 small to medium sized croissants, roughly torn; 2 tbsp unsalted butter, sliced thinly; 1 tsp dried oregano; 1 tsp garlic powder; salt and pepper to taste; 1 cup heavy whipping cream; 1 cup whole milk; 3 large eggs, whisked; 5 to 6 slices prosciutto, torn; 1/2 cup shredded Gouda; 1/2 cup shredded mozzarella; Cucumber slices, for garnish; Grape tomato halves, for garnish; Feta crumbles, for garnish; Fresh chopped parsley, for garnish