Serves 10 to 12
Author note: Croissants are delicate and if you see them starting to get overly browned in the oven, simply put a piece of foil on top of the baking dish (without sealing the edges) and continue to cook.
4 tablespoons unsalted butter
1/2 yellow onion, diced
1/2 cup finely diced celery
1 1/2 teaspoons kosher salt, divided
9 cups bite-sized pieces of croissant (about 7 to 9 croissants), slightly packed
2 eggs
1/2 cup buttermilk
1/2 cup half and half
2 cups low-sodium chicken stock
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
Heat the oven to 375 degrees F. Add the croissant into a large baking dish, set aside.
Melt the butter over medium heat, and add the onion, celery and 1/2 teaspoon of salt. Cook until softened, about 10 minutes.
Evenly add the vegetable mixture on top of the croissants and gently fold to incorporate.
In a medium-sized bowl, whisk the eggs, low-sodium chicken stock, buttermilk, half and half, sage, thyme and 1 teaspoon kosher salt until combined.
Pour the egg mixture evenly over the top of the croissant and vegetables. Top with fresh cracked pepper, to taste. Place in the oven and bake for 40 to 45 minutes, or until the bread is golden and the eggs cooked through.
Serve warm and salt to taste.