Savoury croissant pudding with Comté cheese and bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory bread pudding made with croissants, bacon, eggs, and Comté cheese. Rich and custardy with crispy edges. Perfect for brunch or special occasion dinners when feeding a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 tbsp unsalted butter for greasing
- 5-6 croissants (preferably stale, sliced or cut into cubes)
- 8 large eggs
- 5 rashers streaky unsmoked back bacon (or you can use pancetta)
- 240 ml | 1 cup milk (I used semi-skimmed)
- 120 ml | 1/2 cup double (heavy cream)
- 150 g | 5 1/2oz Comté cheese (finely grated)
- 2 tbsp Dijon mustard
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp salt
- 1/2 tsp garlic granules (optional)
- freshly ground pepper to season
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 45m
- Sodium
- 734mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 258mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.