Christine’s savoury bread and butter bake recipe

Ingredients

• 8 croissants, sliced in half lengthways
• 50 g softened butter
• 6 extra large eggs
• 100 ml milk
• a pinch of salt
• 200 g whole cherry tomatoes
• 8 rashers fried streaky bacon
• 100 g wild rocket

1. Grease a large ovenproof dish and preheat the oven to 180 °C.
To Make the Pudding
2. Butter the croissants on one side and arrange them in the dish. Whisk together the eggs, milk and salt. Pour the egg mixture over the croissants and top with the tomatoes and bacon.
Baking and Serving
3. Bake for 10 minutes, or until the egg has set and the croissants are crisp. Garnish with fresh rocket and serve.