Preheat the oven to 425°F
Cut the crust off of the loaf and then chop it into one to 1 1/2 inch cubes and place them in a large bowl. Pour 5 cups of the cream over the bread and give it a quick stir to incorporate. Soak for 20 to 30 minutes, or until the cream has completely penetrated the bread.
With a slotted spoon to leave behind excess cream, distribute the bread evenly among six small oven proof crocs like those use for French onion soup to about 3/4 full. Make a well in the center of the bread cubes in each crock and crack two eggs per crock into the wells.
In a small pot over medium high heat, heat the remaining 1 cup cream with the seasonings. Bring it to a boil and then remove from heat. Distribute the herb cream evenly among the crocs, pouring it over the bread.
Layer each crock evenly with the Gruyere across the top. The eggs won’t cook properly if they aren’t covered.
Arrange the crocs on a baking sheet in case any cheese spills over and place in the oven. Bake for 15 to 25 minutes, or until the cheese is golden and the eggs are set. You’re aiming for a jiggley jell-O consistency here: the white should be set well the yolks are still runny. Poke at the eggs in one crock to make sure they are just right.
Switch the oven to broil and cook for 30 to 60 seconds in order to get the tops nice and golden. Serve immediately.