Christmas Brunching with The Wine Society | Croissant and Bacon Brunch Bake Recipe

In our house Christmas usually begins with Parkrun, followed by an epic boozy brunch. And whilst Parkrun may not happen this year, you can bet I’ll still be out there running and I’ll still be brunching afterwards. Now, my Croissant and Bacon Brunch Bake is something that makes the perfect Christmas day brunch.

Along with the Croissant and Bacon Brunch Bake, swanky Christmas Day cocktails are a must. Dr W and I both have a love for fizz, so The Wine Society‘s Bellini Case makes the perfect Christmas Day fancy booze situation for us. The kit comes with a bottle of the deliciously light Wine Society Prosecco along with Van Nahmen Peach and Rhubarb nectars. If you’re a traditionalist at heart or have a sweet tooth you’ll be all over the peach nectar in your Bellini. But for something a bit different, the rhubarb is delicious too. It offers a lovely balance between balance between tart and sweet. For those unsure, a Bellini is 1/3 peach (or rhubarb) nectar and then you top the glass with fizz!

Croissant and Bacon Brunch Bake

A super special Christmas brunch dish!

 Course Breakfast

 Prep Time 30 minutes

 Cook Time 30 minutes

 Servings 2 greedy people


  • 4 rashers smoked back bacon roughly chopped
  • Small bag of baby spinach (about 80 g)
  • Soft unsalted butter to grease
  • 100 g grated cheese Gruyère or Cheddar
  • Pack of 4 croissants torn into thirds
  • 80 g cherry tomatoes halved
  • 6 medium eggs
  • 100 ml milk
  • A few dashes of Worcestershire sauce optional
  • Salt and pepper to season


  1. Dry-fry the bacon in a frying pan until it starts to crisp up. Remove from the pan then stir in the spinach if using and remove the pan from the heat (it will wilt in the residual heat).
  2. Put the croissants (torn up) into a greased oven dish about 23cm x 30cm. Scatter in two-thirds of the cheese and bacon, add the tomatoes and wilted spinach.
  3. In a jug, beat together the eggs and milk, Worcestershire sauce, plus seasoning.
  4. When ready to cook, preheat the oven to 180°C/fan 160°C. Pour the egg mixture over the croissants and scatter with the rest of the cheese, and the reserved bacon bits. Leave to stand for 10-15 minutes while the oven preheats.
  5. Cover the dish with foil and bake for 20 minutes or until just starting to puff up. Remove the foil and cook uncovered for another 5-10 minutes until golden and crisp.
  6. Leave to stand for 5-10 minutes to cool slightly before serving up with a fancy brunch cocktail!

Recipe Notes

Switch to mushrooms instead of bacon, for a vegetarian version.

With a special brunch of Croissant and Bacon Brunch Bake and a few glasses of fizz, you can be sure for a merry Christmas morning.

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