He loved it, as did my kids. These are delicious and so, so easy to make.
This would be perfect to make for guests for a brunch, with very little effort you will seriously impress your guests.
If you use bigger croissants, you will make 9 of these, as I did. Use a dish that will fit all the croissants, or divide it into two dishes, but the croissants need to fit snuggly in the dishes, for there to be enough cream mixture.
The original recipe says to serve this with dijon mustard, do so if you like, we did not.
This recipe can be doubled or tripled, if you need to make larger quantities.
You can prepare a day ahead up to step 3, cover and refrigerate. Finish the recipe when you're ready to serve it.
You can change the cheeses to suit you, substitute gruyere with vintage cheddar, edam, mozzarella or brie.
This is one easy, yet crazy delicious dish that anyone you serve it to will love, it's hard not to.
2 teaspoon olive oil
4 (250g) rindless bacon slices, cut into 7cm lengths
18 x 7cm mini croissants
2/3 cup (80g) smoked cheddar, coarsely grated
300ml pouring cream
1 1/2 cup (190g) gruyère cheese, coarsely grated
8 sprigs fresh thyme, optional
Preheat oven to 200°C/180°C fan forced.
Heat oil in a large non-stick frying pan over medium heat, cook bacon 1½ minutes each side or until golden. Drain on paper towel.
Cut croissants horizontally three-quarters of the way through, keeping the two sides still attached. Fill croissant evenly with bacon and cheddar, press gently together to close. Place croissant sandwiches close together in a 23cm x 34cm x 6cm ovenproof dish.
Whisk cream, eggs and gruyère in a medium jug until combined, season. Pour cream mixture gently over croissants, stand 5 minutes or until cream has soaked into croissants slightly. Sprinkle with fresh thyme, if you like.
Bake croissants for 20 minutes or until golden and cheese melts.
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