This savoury croissant pudding with Comté cheese and bacon is perfect for feeding a crowd on special occasions! Perfect for breakfast or brunch.
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4 from 2 votes

Savoury croissant pudding with Comté cheese and bacon

This savoury croissant pudding with Comté cheese and bacon is perfect for feeding a crowd on special occasions!
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Breakfast / Brunch
Servings: 9 -12 servings
Author: Lucy Parissi | Supergolden Bakes


  • 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


  • Preheat the oven to 180C (350F). Spread the croissants on a large tray in a single layer and dry out in the oven for 10-15 minutes, this is especially important if you are using fresh croissants.
  • Grease an oven-safe deep ceramic dish, 20x28cm (8x11in), with a little butter.
  • Grill or panfry the bacon until crisp. Drain on kitchen towels and then cut into small pieces.
  • Put the eggs, milk, cream, mustard, salt, and garlic granules in a bowl and lightly whisk together to combine. Season generously with freshly ground pepper.
  • Stir in the grated cheese, reserving a small handful.
  • Line your dish with the croissant slices or cubes, packing them in so that they fill the dish edge-to-edge.
  • Pour half the egg mixture over them and scatter with half the bacon.
  • Add a second layer of croissant cubes or slices and pour the remaining egg mixture over them. Scatter with remaining bacon.
  • Cover the dish with cling film (plastic wrap) and press down with your hands so that the croissants are submerged in the custard. Place a weighted plate over them and keep in the fridge for 30 mins-1 hour.
  • When you are ready to bake, preheat the oven to 180C (350F) and remove the dish from the fridge to come to room temperature.
  • Bake for 25 minutes and then sprinkle with the reserved Comté cheese. Continue to cook for a further 10-15 minutes until golden.
  • Cool for 10 minutes then slice to serve.