Ham, Cheddar & Tomato Croissant Bake

Meet your new winter warmer brunch, lunch or dinner - we think you’ll be happy to eat this one at any time of the day. Think of this as similar to bread and butter pudding but with a savoury indulgent twist. Buttery croissants baked in an egg custard, layered with mature cheddar and Parma ham. Plum tomatoes add pops of sweetness. This is also a great dish to make ahead, simply prep it all and leave it to soak overnight then pop in the oven when you are ready.

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Ingredients

croissants 4
baby plum tomatoes 300 g
mature cheddar 80 g (grated)
egg 4 (beaten)
whole milk 350 ml
single cream 200 ml
wholegrain mustard 1 tbsp
parma ham 6 (shredded)
unsalted butter 1 tbsp

Method

Slice each croissant in half lengthways. Slice the tomatoes in half. Grate the cheddar.
In a bowl whisk together the **eggs, milk, cream and wholegrain mustard and season with salt and pepper**.
Butter a baking dish generously (we used an approx 26cm diameter baking dish).
Lay the bottom half of each croissant in the dish, cut side up, then scatter over ½ of the Parma ham, ½ the cheddar and ½ the tomatoes. Pop the top half of each croissant on top, cut side down and scatter over the rest of the Parma ham and tomatoes.
Pour over the egg mixture, scatter over the rest of the cheddar and leave to stand for 20 minutes, or overnight.
When you are ready to bake it, preheat the oven to 180°C/160°C fan/gas mark 4.
Bake in the oven for 40 minutes, or until set. Leave to stand for a few minutes before serving then plate up.

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Ham, Cheddar & Tomato Croissant Bake

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Ingredients

Method

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