Ingredients:

  • 1 lb ground pork sausage
  • 500g large croissants, torn into 2-inch chunks
  • 225g sharp white cheddar cheese, shredded
  • 50g green onions, thinly sliced
  • 150g red bell pepper, finely diced
  • 8 large eggs
  • 475ml whole milk
  • 240ml heavy cream
  • 5g kosher salt
  • 1g freshly cracked black pepper
  • 1g dried thyme
  • 1g smoked paprika

Instructions:

  1. In a large skillet over medium-high heat, brown the pork sausage. Use a spatula to break it into small crumbles until it is no longer pink and smells deeply savory and caramelized (about 8–10 minutes). Drain the excess fat on a paper towel.
  2. Grease your baking dish generously with butter. Layer half of the torn croissants in the dish, followed by the cooked sausage, diced red peppers, and half of the cheese. Top with the remaining croissants.
  3. In a large bowl, whisk the eggs, milk, heavy cream, salt, pepper, herbs, and paprika until the mixture is pale yellow and well-blended. Pour the custard slowly over the croissant mixture, pressing down lightly with your hands to ensure every piece of bread is submerged.
  4. Cover the dish tightly with foil and refrigerate for at least 4 hours, or ideally overnight, allowing the bread to absorb the custard via osmosis.
  5. Preheat your oven to 375°F (190°C). Remove the foil and sprinkle the remaining cheese and green onions on top. Bake for 40–45 minutes until the center is set and the top is a deep golden brown.