Ham and Cheese Croissant Bread Pudding
By Jenn Yee @PastryWithJenn
Ham and Cheese Croissant Bread Pudding
By Jenn Yee @PastryWithJenn
Yield/Serves:
Serves 8
8 large, day-old croissants
1/3 cup plus 3 tablespoons Dijon mustard, divided
4 large eggs
3 cups half and half
2 tablespoons of minced chives, plus extra for sprinkling
2 teaspoons minced fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ teaspoon freshly grated nutmeg
2 cups (6 oz) shredded gruyere cheese, plus extra for sprinkling
8 slices (8 oz) deli ham
2 tablespoons butter, melted
¼ cup grated Parmigiano Reggiano, for sprinkling
Pre-heat the oven to 300°F. Split the croissants in half horizontally with a serrated knife, and place face up on a half sheet pan. Bake for 7-10 minutes, until lightly toasted. If using fresh croissants, you may need another 3-4 minutes longer to dry them out. Let cool while preparing the custard.
In a large bowl, whisk the eggs, until well combined. Add half and half, chives, thyme, 3 tablespoons Dijon mustard, salt, pepper and nutmeg. Whisk until smooth. Set aside.
Using the 1/3 cup Dijon mustard, spread a thin layer on the bottom half of each croissant. Top with a layer of shredded gruyere, followed by a slice of ham. Sandwich with the top half of each croissant. Using a serrated knife, cut each croissant in half vertically.
Brush a baking dish, a wide 4 to 5 qt. Dutch oven or 9 x 13” casserole dish, with melted butter. Arrange the croissants in the dish. Slowly pour the custard over the tops of the croissants. Cover the dish with the lid or foil and chill in the fridge for 1 hour to let the croissants absorb the liquid. Occasionally baste the tops of the croissants with some of the custard so they become hydrated.
Pre-heat oven to 350°F. Remove the dish from the fridge. Sprinkle with gruyere and Parmigiano Reggiano. Bake, covered, until the custard is set and bubbly, about 25 minutes.
Remove the cover. Bake for 10 minutes to crisp the top. Let sit for 5-10 minutes before serving. Garnish with chives.