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Bacon & Chive Croissant Strata

May 8, 2011

We had a bridal shower for my cousin this weekend. There was a lot of mayonnaise. Because, for some reason, bridal showers mean “salads”. As in chicken salad. Broccoli salad. And those salads are rich in mayo and many other splendid things. Needless to say, mimosas were served. And when everyone was gone we were tired. Time-for-a-nap tired. So we took naps. Then we decided to see Thor at the movie theater. (Don’t bother). End day.

Then we had Mother’s Day. Of course we had a lot of leftovers from the shower. So we had some carrot cake for breakfast. It was delicious. But that wasn’t enough for my lovely Mommy. I thought she deserved something special. Like a Bacon and Chive Croissant Strata made up of the croissant pieces leftover from the Croissant Sandwiches stuffed with said Chicken Salad. I mean, I couldn’t throw away perfectly good croissants.

So I whipped up some eggs. And cream. A little milk. Tossed in the diced croissant pieces, some crumbled bacon and chives. So, you know, light and healthy.

And I know I’m going to get more complaints: “why can’t you make something healthy?!” Well, it’s just not as much fun. However, I am eating steamed vegetables for the next week to make up for this delicious strata.

I’m bad. But I like it. So I’ll try to be good and make healthier things this week. I promise.

A strata can basically be summed up as a savory bread pudding. Same concept: bread-like product, egg + milk custard, yummy little mix-ins. You get it.

If you dare…after the jump for the recipe.

Bacon & Chive Croissant Strata

Serves 6-8

  • 8 cups cubed croissant pieces
  • 5 eggs
  • 2 cups milk
  • 1/2 cup cream
  • 1/4 cup chopped chives
  • 4 pieces of bacon, crumbled
  • Salt and pepper to taste

Preheat oven to 350 degrees. Grease a large baking dish, set aside.

Fry bacon in a pan until very crispy. Allow to cool on a paper towel and then crumble into bite-sized pieces.

In a large bowl, whisk together eggs, cream and milk. Season generously with salt and pepper. Mix in the chives and crumbled bacon.

Cut up your croissants into about 1″ pieces, a serrated knife works best. Toss the croissant pieces in with your liquid mixture and press down with your spoon a little so they absorb most of the liquid. When you push the croissant pieces to the side of the bowl, there should still be a cup or two of liquid in the bottom of the bowl. This will cook into the binding custard as it cooks. Depending on how moist (or fresh) your croissants are, you may need to add a little more liquid.

Pour the mixture into your prepared baking pan, using the back of your spoon to smooth it down in the pan. There should be visible liquid around your bread pieces. If your bread looks dry once you smooth it out, I recommend topping the mixture with about 1/2 more milk, poured evenly over the top.

Bake at 350 degrees F for 25 – 30 minutes. To check if it’s done, the top should look a little crispy and there should be no visible liquid in the bottom of the pan as all of it should have absorbed into the bread / custard mix while baking.

Serve immediately. Pretend that this recipe doesn’t really have as much fat as it does. Because then you’ll feel guilty. And we don’t want that.

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