Buttery Croque Monsieur Brunch Bake

Serves 4

INGREDIENTS:

50g butter, softened

6 croissants

2 tbsp Dijon mustard

180g thin-sliced ham

350ml milk

350ml double cream

5 large eggs

120g Gruyère cheese, grated

sea salt and freshly ground black pepper

METHOD:

1. Pre-heat the oven to 180oC. Generously butter a baking dish (9-by-13-inch or similar).

2. Split the croissants in half lengthways (like a butterfly). Spread a thin layer of Dijon mustard on the sliced side. Arrange the croissants, overlapping, over the bottom of the buttered dish. And arrange the thinly sliced ham in between each slice of croissant.

3. In a bowl whisk together the milk, cream, eggs, and season with sea salt and freshly ground black pepper. Pour evenly over the croissants and ham. Sprinkle the Gruyère cheese on top, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to soak up the liquid).

4. Bake in the pre-heated oven until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.