- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 baguette
- 90g pack thick-sliced ham, torn into small pieces
- 140g gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 5 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ pint milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 284ml pot single cream
- 1 tbsp Dijon mustard
Grease the bottom of a deep 20 x 30cm baking dish with a little butter. Tear or cut the baguette into bite-size pieces, then arrange over the bottom of the dish. Tuck the ham pieces and grated cheese between the gaps. Whisk together the eggs, milk, cream and mustard and pour over the bread. Cover and chill for at least 3 hrs or preferably overnight.
Heat oven to 180C/fan 160C/gas 4. Bake for 40-45 mins until the top is crisp and golden and the egg mixture is cooked through. If the topping browns a little too quickly, cover with foil for the remainder of the cooking time. Serve immediately.