We often have croissants left over from the previous day’s breakfast and I use them the next day to make a sort of savoury bread’n butter pudding…
This basic recipe is divine but you can add whatever you have in the fridge or cupboard – a small finely chopped onion, some sliced cherry tomatoes, chopped rashers, sliced mushrooms, fresh herbs, a handful of rocket or baby spinach – the world is your oyster! (Serves 2)
- 2-3 large, buttery croissants
- 75g grated cheese
- 3 large eggs
- 150ml cream
- 250ml milk
- salt and freshly ground pepper
Grease a small baking dish with butter and preheat the oven to 200’C.
Slice the croissants in rings and arrange, slightly overlapping, in the dish. Whisk the eggs with the milk and cream, season, then stir in half the grated cheese. Pour over the croissants and allow to soak for a few minutes. Scatter the rest of the cheese on top and bake for 35-40 minutes or until the pudding is puffed up, deeply browned and smells intensely cheese-scented. Yum! Serve hot….