SERVES: 8
PREP: 15 MINS
COOK: 45 MINS

INGREDIENTS
10 eggs
300ml carton cream
2 x 200g boxes frozen croissants
200g sliced leg ham, roughly chopped
2 cups shredded tasty cheese
250g punnet cherry tomatoes
Green salad, to serve

1. Place eggs and cream in a large mixing bowl. Whisk until combined.

2. Cut frozen croissants in half horizontally. Arrange bases, cut-side up, in a single layer in a shallow ovenproof dish (7-cup capacity). Scatter ham and half the cheese over top. Pour over egg mixture.

3. Arrange croissant tops, cut-side down, over egg mixture. Scatter tomatoes over top. Sprinkle with remaining cheese, then cover and refrigerate overnight.

4. Next day, cook, uncovered, in a moderate oven (180ºC) for about 45 minutes, or until egg has set and croissants are golden brown. Stand for 5 minutes before cutting.

5. Serve croissant pudding with a green salad.

TIP: Croissant pudding can be prepared up to one day ahead. Keep covered in refrigerator. Cook just before serving.