Ham and cheese croissant bread & butter pudding
Forgot to put out the croissants for Christmas Day? Have far too much ham leftover? This savoury bread and butter pudding is brilliant for brunch, even better it can be prepared ahead and refrigerated overnight. Just bring out of the fridge 1 hour before baking.
Ingredients
10g butter, softened
4 croissants
4-8 good slices of ham
8 slices Emmental cheese
5 eggs
300ml whole milk
200ml cream
2 Tbsp chopped chives
A good grating nutmeg
2 Tbsp Dijon or wholegrain mustard
Method
Heat the oven to 160°C.
Grease a 1½ litre baking dish with the butter.
Cut each croissant horizontally about ¾ of the way through. Stuff with the ham and cheese slices and put into the baking dish.
In a large jug whisk the eggs, milk and cream, chives, nutmeg and mustard and season generously with salt and pepper. Pour over the croissants and allow to sit for at least 20 minutes to soak up the liquid.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden and the egg mix has just set.
Allow to rest for 10 minutes, this will also help to set up the custard.