Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 8 all-butter croissants
- 3 cup milk
- 200grams swiss brown mushrooms, thickly sliced
- 2/3 cup vintage cheddar, coarsely grated
- 1 pinch nutmeg
- 1/4 cup parmesan, finely grated
- 1 bunch kale, stalks discarded, leaves torn
- 2tablespoons olive oil
- 6 eggs
- 1tablespoons fresh thyme leaves
- 3 cloves garlic, crushed
Nutrition per serving
2010kJ / 481Cal
2010 Kilojoules or 481 Calories
23% of daily energy intake*
Protein
21.9grams
Fat
28.8grams
Carbs
32.6grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Grease a 10-cup capacity baking dish.
Step 2 of 5
Heat oil in a large frying pan over medium-high heat. Add mushrooms and cook for 5-7 minutes or until golden and tender. Add thyme, garlic and kale. Cook, stirring, for 2-3 minutes or until wilted. Remove from heat.
Step 3 of 5
Quarter croissants and place into baking dish. Add kale mixture and toss to combine.
Step 4 of 5
Whisk eggs, milk, parmesan and nutmeg together in a large jug. Pour over croissant mixture. Using your hands, press croissant mixture lightly into egg mixture. Scatter with cheddar.
Step 5 of 5
Bake pudding for 35-40 minutes or until golden and just set. Serve scattered with extra thyme leaves, if desired.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.