Bacon, Spinach and Gruyère ‘Bread Pudding’

Ingredients

• 1 Tbsp canola oil
• 1 x 250 g pkt back bacon, diced
• 1 onion, finely chopped
• 1 x 300 g pkt baby spinach
• 1 Tbsp cake flour
• 4 stale croissants, halved, or use 8 slices of stale ciabatta
• 1 C grated Gruyère cheese
• 6 eggs
• 1 C fresh cream
• 1 C milk
• sea salt and freshly milled black pepper

Instructions

1. 1

   Preheat the oven to 170 °C. Grease a baking dish measuring 30 x 25 x 10 cm.

2. 2

   In a large pan, heat the oil and fry the bacon until crispy. Remove from the pan and keep to one side.

3. 3

   In the same pan, sauté the onion until soft and fragrant. Return the bacon to the pan, together with the spinach. Continue cooking until the spinach wilts. Stir in the flour to absorb excess liquid and then remove from the heat.

4. 4

   Arrange a layer of sliced croissants in the prepared baking dish. Top with half of both the bacon mixture and cheese. Repeat until you have used all the bacon and cheese.

5. 5

   --- Egg custard ---

6. 6

   Crack the eggs into a mixing bowl and whisk lightly. Gently heat the cream and milk in a small saucepan. Slowly add to the eggs, whisking all the while. Season well.

7. 7

   Pour the egg custard over the bacon and cheese and allow to stand for 10 minutes. Place the dish in a large, deep tray and fill with hot water (three-quarters up the sides of the baking dish). Bake for 45–50 minutes.