Savoury Croissant Pudding with Comté cheese

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Hot on the heels of the mirror glaze white chocolate cheesecake, comes another Mother’s Day recipe… and like the previous one it is a little bit special! I can’t think of a better occasion to make this incredibly delicious savoury croissant pudding with Comté cheese and bacon.

Bread and butter puddings tend to be of the sweet variety but they work equally well, if not better, as a savoury dish which can be served for breakfast, brunch or lunch.

Normally they are made with stale bread, but I have pushed the boat out and used stale croissants – an oxymoron, true, but there’s a way around it in the recipe 😉

This recipe also gives me another chance to use my favourite French cheese, the versatile and delicous Comté. Comté cheese hails from the Jura region in France and has a rich history spanning centuries.

Its production methods are protected (Appellation d’Origine Protégée) and so certain things follow traditions and regulations. The cows producing the milk have to be Montbéliarde or French Simmental and allowed to graze on fresh grass in the summertime.

The wonderfully nutty/creamy taste of Comté develops over this time and then the cheese wheels are assessed for taste and quality.

Scores of 14 get the green band, scores between 14-12 get a brown band and those scored below don’t even make the cut and not allowed to be marketed as Comté.

The cheese is perfectly addictive sliced and eaten with crackers or bread, but it is also perfect for used in cooking lending its unique flavour to many recipes.

It goes wonderfully well in this savoury croissant pudding which is, needless to say, incredibly rich. It is also so super easy to make and requires few ingredients: Comté cheese, eggs, milk, cream, bacon and parsley.

This recipe will easily feed a crowd but it can also be kept and reheated if you have leftovers. Perfect for a festive brunch or a very indulgent breakfast!