- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan. Line with a strip of parchment paper, letting it hang over two sides.
- Spread the croissant cubes out on a non-stick or parchment paper-lined baking sheet. Bake for 10 to 12 minutes or until starting to dry out but are not yet browned. Let cool.
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper. Add the croissant cubes, cheese and chives. Gently mix to coat the croissants in the egg mixture. Refrigerate and let soak for 30 minutes or until the liquid is almost completely absorbed.
- Spread the mixture out in the prepared loaf pan.
- Bake for 50 minutes or until the surface has slightly puffed up and browned. Let rest for 10 minutes. Unmould and cut into slices about 1 inch (2.5 cm) thick.
Store your leftover croissants in the freezer, already cut into cubes. This way, once you have collected enough croissant cubes to make the bread pudding, you can pop them all on a baking sheet and proceed with step 2 of the recipe.
The chives can be replaced with any other herb you happen to have on hand.