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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.