Croque Monsieur Croissant Bread and Butter Pudding
1h 50m
Ingredients
- 6 large or 8 mini croissants
- 1 cup grated Gruyère
- 150 grams sliced ham
- 300ml whole milk
- 300ml cream
- 3 large eggs
- 2 large egg yolks
- 1 clove garlic, crushed
- ¼ teaspoon chilli flakes
- 1 tablespoon seed mustard
- 2 teaspoons Dijon mustard, plus extra to serve
- Sea salt and black pepper
Instructions
4 steps
- 1
Tear each croissant in half, then arrange two-thirds of the pieces in the baking dish. Scatter over three-quarters of the Gruyère and tuck in all the ham, then arrange the rest of the croissants on top.
- 2
Whisk together the milk, cream, eggs, yolks, garlic, chilli flakes and the mustards, then season well with salt and pepper. Slowly pour the mixture evenly over the croissants, then cover and refrigerate for an hour or overnight.
- 3
Preheat the oven to 160°C fan bake.
- 4
Scatter over the remaining cheese and bake the pudding for 45-50 minutes until golden and set. Cover with tinfoil for the last 15 minutes if croissants are browning too fast. Rest for 5 minutes then serve with a good dollop of mustard.
Progress
0 / 4 steps
