Ingredients:

  • 1 kg large butter croissants, torn into 2-inch chunks
  • 450g pork breakfast sausage, bulk
  • 1 large leek, white and light green parts only, thinly sliced
  • 12 large eggs, room temperature
  • 950ml whole milk
  • 240ml heavy cream
  • 15g Dijon mustard
  • 5g kosher salt
  • 3g freshly cracked black pepper
  • 2g freshly grated nutmeg
  • 340g sharp Gruyère cheese, coarsely grated
  • 30g fresh chives, finely minced
  • 1 pinch red pepper flakes

Instructions:

  1. Preheat to 375°F (190°C) and grease a large 9x13 inch baking dish.
  2. Cook 450g pork sausage in a skillet over medium heat until browned and crumbly. Drain the excess fat.
  3. Add the sliced leeks to the same skillet and cook until translucent and fragrant.
  4. Break 1 kg of croissants into 2 inch pieces and spread them in the prepared baking dish.
  5. Combine 12 eggs, 950ml milk, 240ml cream, 15g Dijon, salt, pepper, and 2g nutmeg. Whisk until no streaks of yolk remain.
  6. Sprinkle the cooked sausage, leeks, and 340g Gruyère over the croissant chunks.
  7. Pour the egg mixture over the croissants. Press down with a spatula so every piece is submerged.
  8. Let the dish sit for 20 minutes (or up to 12 hours) until the croissants feel heavy and saturated.
  9. Bake in the preheated oven for 45 to 50 minutes until the center is set and the top is golden brown.
  10. Sprinkle with chives and red pepper flakes. Wait 10 minutes before slicing to let the custard stabilize.