It might be a silly question, but what do you do with buttery croissants that you don’t get round to finishing? Turn them into a delicious savoury bread and butter pudding, of course! Similar to a sweet bread and butter pudding, day-old bread is used to soak a milk, egg mixture to create a decadent creamy sauce, but in this case with strong mature Cheddar and nuggets of ham hock throughout, as this is a recipe for Ham Hock and Cheddar Croissant Bread and Butter Pudding.
The croissants are slathered with Dijon mustard in the middle and packed with the ham hock and Cheddar when baked this dish becomes the perfect dinner with a fresh green salad. If you can make a sandwich and mix milk with eggs, then you can easily make this dish.
You can remove the ham if you want it to be a veggie option, as works great with sauteed garlic mushrooms. Or you can play around with the meat and cheese combo. Pastrami and Emmental for a New York feel. Mozzarella and Proscuitto for an Italian vibe, and can have fun with the chutney used as well instead of the Dijon mustard used in this recipe.
Equipment You'll Need
Ham Hock and Cheddar Croissant Bread and Butter Pudding Recipe
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
Description
Serves 4
Ingredients
- Unsalted Butter, for greasing
- 8 Butter Croissants, stale
- 4tbsp Dijon Mustard
- 150g Shredded Ham Hock
- 150g Mature Cheddar Cheese, grated, plus 25g extra for the top
- 3 Large Free Range Eggs
- 50ml Double Cream
- 350ml Whole Milk
- Cracked Black Pepper
Instructions
- Oven to 180C. Butter an oven dish (approx, 34 x 24cm), set it aside. Slice the croissants horizontal but leave them attached to the edge.
- Spread on the bottom of the slice with the Dijon mustard, sprinkle the ham hock and cheddar over the mustard, using up all the ham and Cheddar across all the croissants. Cut the croissants in half. Transfer the halves to the prepared oven dish, points upright. Scatter over any ham or cheese that falls out back over the dish.
- In a jug, whisk the eggs, cream, milk and black pepper to taste, pour over the croissants, evenly coating them all. Leave to stand for 25-30 minutes for the milk mixture to soak in.
- Scatter over the remaining 25g Cheddar over the top of the dish. Bake for 20-25 minutes until golden. Serve with a salad, delicious when warm as well as hot from the oven.
- Prep Time: 20 minutes
- Soaking Time: 30 minutes
- Cook Time: 25 minutes
- Category: Savoury, Cheese
- Method: Baking
- Cuisine: British
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