Savoury Croissant Bread Pudding
- 50 minutes
- 6
- Easy
Ingredients
- 6 to 8 Large croissants
- 100g Ladismith Spreado (softened or melted)
- 200g Cooked ham slices
- 230g Ladismith Gouda or Cheddar (grated)
- 6 Large eggs
- 2 cups full-cream milk
- 1 tbsp Dijon mustard
- 1 tsp Garlic powder or 1 tsp crushed garlic
- Salt and black pepper to taste
- Fresh chives (chopped)
Method
-
- Preheat the oven to 180°C (160°C fan) and grease a baking dish generously with some Spreado.
- In a bowl, whisk the eggs, milk, mustard, garlic powder, salt, and pepper.
- Slice the croissants into bite-sized chunks.
- Arrange the croissants and ham in the dish and pour the remaining egg mixture over.
- Scatter the cheese over the dish and brush the remaining Spreado over the tops of the exposed croissants (you can also melt the Spreado in the microwave and pour it over).
- Bake for 30–35 minutes until the egg mixture is set and the tops are golden and crispy. If you notice the tops getting dark brown before the 30-minute mark, you can loosely cover the dish with a piece of tin foil to let the middle finish setting without burning the crust.
- Serve warm with extra grated cheese and fresh chopped chives.