2 cups heavy cream
¼ cup bourbon
6 1-inch slices challah
12 strips thick-cut bacon
2½ cups grated Gruyere
12 tomato slices (about 3 small tomatoes)
Roasted Garlic Vinaigrette (recipe follows)
3 cups spring mix
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the eggs, heavy cream and bourbon until well combined. Pour in a 9-by-13-inch baking dish. Add the challah and soak 10 minutes. Flip the slices and soak an additional 10 minutes.
Meanwhile, place a large nonstick skillet over medium heat. Add the bacon and cook until just crisp, about 4 to 5 minutes per side. Transfer to a paper towel-lined plate. Spoon off most of the bacon fat from the skillet.
Add 3 challah slices and cook until golden brown, about 5 minutes per side. Transfer to a baking sheet, then repeat with the remaining slices.
Bake the bread slices until cooked through, about 6 minutes. Top with the grated cheese and bake until the cheese melts, about 4 minutes.
To assemble, place 2 strips of bacon and 2 tomato slices each on 3 challah slices and drizzle with the vinaigrette.
Toss the spring mix with enough of the vinaigrette to coat. Divide the greens evenly over the 3 prepared challah slices and top with the remaining 3 slices. Serve warm.