Ham and cheese croissant bake recipe
 Serve a special breakfast or brunch the whole family can enjoy with this easy, savoury twist on bread and butter pudding. It’s a brilliant recipe for using up slightly stale croissants, too. butter, for greasing6 croissants 6 tsp wholegrain mustard 6 slices thick-cut ham 150g/5½oz mature cheddar, grated 3 free-range eggs 100ml/3½fl oz double cream 200ml/7fl oz milk ½ tsp ground nutmeg sea salt and freshly cracked black pepper 5g/⅛oz fresh chives, finely chopped, to serve butter, for greasing 6 croissants 6 tsp wholegrain mustard 6 slices thick-cut ham 150g/5½oz mature cheddar, grated 3 free-range eggs 100ml/3½fl oz double cream 200ml/7fl oz milk ½ tsp ground nutmeg sea salt and freshly cracked black pepper 5g/⅛oz fresh chives, finely chopped, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter.Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish.Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set.Remove from the oven, scatter with the chopped chives and serve straight to the table. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter. Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish. Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set. Remove from the oven, scatter with the chopped chives and serve straight to the table. Remove from the oven, scatter with the chopped chives and serve straight to the table. Recipe tips If some of you don’t like mustard or are cooking for kids, the mustard can be easily omitted. Alternatively, only use mustard on three of the croissants and mark which end the mustard-free croissants sit in the dish – that way, everyone is happy! Chilli fan? Instead of using mustard, swap for chilli jam to bring a delightfully sweet heat to the dish!