Yield: 8 servings. 1 lb. brioche ¾ lb. dry-aged bacon 2¾ cup Gruyere cheese, shredded 5 large eggs 6 egg yolks 2¼ cups whole milk 1 small Vidalia onion 2 cups sweet cherries, drained 4 Tbsp. olive oil 5 sprigs fresh sage ½ tsp. salt ½ tsp. crushed black pepper Cut bread into 1” cubes; reserve ¼ loaf for bread crumbs. Cut bacon strips into 2-inch pieces and render until slightly crispy; reserve ¼ of bacon for ...
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