Buttery, flaky, and loaded with Gruyere cheese!
Ingredients:
- 6 croissants, cut into 1.5” x 1.5” cubes
- 2 sticks butter
- ½ onion, diced
- 1 tsp salt
- 1/2 cup chicken stock
- 1/2 cup whole milk
- 2 eggs
- 1 cup shredded gruyere cheese
Directions:
- Preheat oven to 375°F and butter a bundt pan.
- Brown the butter: in a saucepan on medium heat, melt butter cubes. Once melted, continuously stir the butter on the heat (scraping the bottom of the pan) as it foams and turns golden brown (3-4 mins). Continue stirring as the milk solids at the bottom of the pan start to brown after about 5 mins (they look like little specs) and the liquid turns amber in color. Then, pour into a large bowl.
- Into the bowl with the browned butter, mix in onions, salt, chicken stock, and milk until combined. Then, mix in eggs and gruyere cheese. Add the croissant cubes, and gently stir everything to evenly coat the cubes. Allow the croissants to absorb the liquid for about 5-10 minutes.
- Transfer the mixture into the bundt pan, spreading it out in an even layer.
- Bake for 17-20 minutes, or until golden brown and bubbling, then enjoy!!