Croque Monsieur Croissant Bread and Butter Pudding
Photography Josh Griggs.
This breakfast is wildly indulgent and unbelievably good. Leftovers microwave beautifully.
Serves: 6
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
EQUIPMENT: 1.25-litre capacity ovenproof baking dish
METHOD
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.
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.
Preheat the oven to 160°C fan bake.
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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.