Cheesy Bacon Croissant Bake (Print Version)

# Ingredients:

→ Base

01 - 454 g (1 lb) of croissants, split down the middle and ripped into big chunks (around 4 large croissants or 5-7 smaller ones).

→ Meat

02 - 8-10 slices of thick cut bacon, chopped up and cooked till crisp.

→ Vegetables

03 - Half a cup of diced red onion or shallot, sautéed so it's soft and clear.

→ Cheese

04 - 2 cups of freshly shredded Swiss, gruyere, or cheddar cheese (melts better this way).

→ Custard

05 - 9 large eggs, whisked until smooth.
06 - A couple of cups of whole milk (steer clear of skim).
07 - 1 cup of thick heavy cream.
08 - 1 1/2 teaspoons of salt.
09 - A quarter teaspoon of black pepper.

# Instructions:

01 - Turn your oven to 175°C (350°F). Lay the croissant halves (cut side up) on a tray lined with parchment. Toast them in the oven for 10-12 minutes 'til they're golden. Tear them into large chunks once they're cool.
02 - Spread the torn croissant pieces evenly inside a 9-by-13-inch dish.
03 - Cook the chopped bacon in a pan over medium until crispy. Scoop it onto a plate lined with paper towels using a slotted spoon. Save 1 spoonful of the bacon grease in the pan.
04 - Using the same pan with the left-over grease, toss in the onion or shallots with a little bit of salt and pepper. Let them cook for about 3-5 minutes until they soften and turn clear.
05 - Scatter the cooked bacon, onions, and cheese over the croissant chunks in the dish. Give everything a light mix if you'd like.
06 - In a medium bowl, combine the eggs, cream, milk, salt, and pepper. Whisk like crazy until it's all smooth. Pour this mixture evenly over the layers in the dish.
07 - Put a cover on the dish, then stick it in the fridge for at least 4 hours but not more than 12 (to avoid sogginess).
08 - Crank the oven to 175°C (350°F). Remove the dish's cover, place it on a baking sheet lined with foil (to catch drips), and bake for 45-50 minutes. The casserole should puff up and be golden on top.
09 - Let it sit for about 10-15 minutes, then slice and enjoy.

# Notes:

01 - Skip pre-grated cheese—additives mess with how it melts. Grate it fresh for silky results.
02 - To keep the texture nice and not soggy, toast the croissants beforehand.

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