Ingredients:

  • 500g large day-old croissants, torn into 2-inch chunks
  • 6 large eggs
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 150g cooked, crumbled hardwood-smoked bacon
  • 170g shredded Gruyere cheese
  • 2 tbsp fresh chives, minced
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Grease a 9x13 inch baking dish generously with butter.
  3. Tear the 500g of croissants into 2 inch chunks and spread half into the dish.
  4. Sprinkle half of the 150g bacon and half of the 170g Gruyere over the first layer.
  5. Layer the remaining croissant chunks on top, followed by the rest of the bacon and cheese. Ensure bacon bits are nestled between pastry pieces to prevent burning.
  6. Whisk the 6 eggs, 1.5 cups milk, 1 cup cream, salt, pepper, and garlic powder in a bowl. Whisk until the mixture is a pale, uniform yellow.
  7. Pour the egg mixture slowly over the croissants. Move the bowl in a zig zag pattern to hit every single piece of pastry.
  8. Press down gently on the croissants with your hands or a spatula. Listen for the squelch as the liquid moves into the bread.
  9. Bake for 45 minutes until the top is golden and the center no longer jiggles.
  10. Rest for 10 minutes before garnishing with 2 tbsp fresh chives and serving.