Cranberry Brie Croissant Bake

This indulgent croissant bake is the perfect festive brunch or make-ahead breakfast dish. Buttery croissants soak up a rich, creamy custard, studded with melted Brie, salty pork rashers and pops of sweet cranberry sauce for a comforting, Christmas-ready centrepiece.

Serves: 4–6

Ingredients

• 6 croissants, torn into chunks

• 200 g Brie, cubed

• Pork rashers (around 6–8, cooked and chopped)

• 4 eggs

• 200 ml double cream

• 150 ml milk

• 3–4 tbsp cranberry sauce

• Salt & black pepper

Method

1. Preheat the oven

• Preheat the oven to 180°C.

• Grease a medium baking dish.

2. Assemble the base

• Tear the croissants into large chunks and scatter evenly into the dish.

• Sprinkle the Brie cubes throughout.

• Add the cooked, chopped pork rashers.

3. Make the custard

• In a bowl, whisk together the eggs, cream, milk, salt and pepper.

4. Build the bake

• Pour the custard mixture over the croissants.

• Press down gently so everything is soaked.

5. Add cranberry

• Spoon small blobs of cranberry sauce across the top.

6. Bake

• Bake for 25–30 minutes until puffed, golden and just set in the centre.

7. Rest and serve

• Allow to rest for 5 minutes before serving.

• Serve warm on its own or with a simple green salad.