Ingredients:

  • 7 large day-old croissants, torn into 2-inch chunks
  • 8 strips center-cut bacon, cooked until crisp and chopped
  • 1 cup fresh baby spinach, roughly chopped
  • 8 large farm-fresh eggs
  • 1.5 cups half-and-half
  • 1 tsp smoked paprika
  • 0.5 tsp ground nutmeg
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups Gruyère cheese, freshly grated
  • 2 green onions, finely sliced

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease your baking dish with butter.
  2. Manually tear the 7 large day old croissants into 2 inch chunks and scatter half into the dish. Stop when the bottom is mostly covered.
  3. Sprinkle 8 strips of cooked, chopped bacon and 1 cup of chopped spinach over the croissant layer.
  4. Distribute 1 cup of the freshly grated Gruyère cheese evenly over the bacon and spinach.
  5. Add the remaining croissant chunks on top, tucking them in so the points face upward. Ensure the peaks are visible for maximum crunch.
  6. In a large bowl, vigorously whisk 8 large eggs, 1.5 cups half and half, 1 tsp smoked paprika, 0.5 tsp nutmeg, and the salt/pepper.
  7. Pour the egg mixture over the croissants, moving in a zigzag pattern. Give the bread a minute to soak up the liquid before proceeding.
  8. Sprinkle the remaining 0.5 cup of Gruyère and 2 sliced green onions over the top.
  9. Place in the center of the oven and bake for 35 minutes until the center is set and the top is golden and crackling.
  10. Let the dish sit for 5-10 minutes before slicing. This allows the custard to finish setting for clean slices.