I’m all about croissants. Plain. Dunked in a strong café crème. Sitting on a sidewalk watching Paris go about its morning business. Sadly, this is not something I am able to participate in on a regular basis and if we’re being honest, a lone croissant and a coffee doesn’t really do much to get you on your way in the morning. Especially on the weekends when you probably have a “to do” list a mile long like I usually do and need something a little heartier for brunch. So how to satisfy your inner desire to be in Paris, fuel your busy day yet not spend hours in the kitchen?

My solution? Sweet AND savoury breakfast puddings using Sobeys gourmet all-butter croissants instead of bread. They look like they took way longer to make than they do. Perfect for brunch. Individual servings means they are easy to customize (ideal for when everyone in the family has different tastes). Sweet and savoury brunch? The best way to start the weekend!

 

Bacon, Egg and Tomato Puddings

Serves 6

Ingredients

1 cup milk

2 eggs

2 tablespoons all-purpose flour

2 tablespoons cornmeal

2 Sobeys all-butter croissants torn into bite-sized pieces

6 tablespoons diced sautéed bacon

18-20 cherry tomatoes, halved

butter, for greasing ramekins

extra cornmeal, for dusting ramekins

Instructions:

Grease six 6oz ramekins and dust with the extra cornmeal. Set aside.

Preheat oven to 350˚F.

Whisk together milk, eggs, flour and cornmeal.

Divide the croissant pieces, bacon and tomato halves evenly in each ramekin.

Fill the ramekins to about 3/4 way full with the custard.

Place ramekins on a baking tray and bake for 30 minutes, until puffy.

Serve immediately.

 

Baked French Toast Puddings with Fruit

Serves 6

Ingredients:

3 eggs

3/4 cup milk

1 tablespoon granulated sugar

1 tablespoon vanilla essence

1 tablespoon custard powder

2 Sobeys all-butter croissants, torn into bite-sized pieces

3 plums, thinly sliced*

6 tablespoons plum jam**

butter, for greasing ramekins

* you can use any seasonal fruit here

** just try to match the jam to the fruit you have used

Instructions

Preheat oven to 350˚F.

Grease six 6oz ramekins. Set aside.

Whisk together eggs, milk, sugar, vanilla and custard powder in a large bowl.

Divide the croissant pieces and plum slices evenly between the ramekins.

Top each ramekin with a tablespoon of jam.

Fill the ramekins to about 3/4 way full with the custard. The mixture will puff up when it cooks.

Bake for about 30 minutes until the tops are golden brown.

Top with extra sliced fruit, if desired.

Like Mardi’s entry into the Brunch Smackdown contest? Check out the entries from our other Brunch Smackdown contenders, then leave a comment on the post from your favourite brunch champion. On October 5, the post with the most comments will be awarded the title of Brunch Smackdown Champion, and the winning blogger will get a fistful of Sobeys gift cards to give away from her own site.