Skip to main content
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4

Croque Monsieur Bread Pudding

Rate this recipe for points
Comfort Food
Sliced Bread


  • 1 loaf of Villaggio Artesano® Original White Bread
  • 4 tbsp (60g) Butter
  • 1 1/2 Onions, thinly sliced
  • 2 cloves of Garlic, minced
  • 1 tsp (5g) dried Thyme
  • 1 – 1 1/2 cups (250-375g) Gruyere Cheese, grated
  • 10 slices of premium thick cut Bacon, par cooked
  • 4 large Eggs, whisked
  • 2 cups (500ml) Half-and-Half Cream
  • 3 tbsp (45g) Dijon Mustard
  • 1 tsp (5ml) Hot Sauce
  • 1/4 cup (62.5g) Parmesan Cheese, grated


  1. Par-cook bacon, by arranging bacon slices in a single layer on a paper-towel-lined microwaveable plate, then top with two more layers of paper towel and microwave on high for 3-4 minutes. Set aside
  2. Preheat oven to 375°F (190°C)
  3. Butter the inside of a large heavy oven-proof skillet/baking dish, then, arrange an entire loaf of bread
  4. Heat up a frying pan, over medium-high heat to melt Butter, then, add in Onions and cook until browned for 10-15 minutes
  5. Stir in Garlic and Thyme
  6. Layer Onion mixture between bread slices then, layer in Gruyere Cheese and Bacon Slices
  7. In a mixing bowl, whisk Eggs with Half-and-Half Cream, Dijon and Hot Sauce until well incorporated and pour over bread slices
  8. Pour mixture over bread, gently pressing down any bread slices that float up to ensure the mixture covers and is fully absorbed
  9. Bake at 375°F (190°C) for 10 minutes, then with a large spoon, gently press down bread slices
  10. Sprinkle with grated Parmesan, and, continue to bake for approximately 15 minutes, ensuring that it does not overcook, as it will continue to cook while resting
  11. The custard should be set but still a little wobbly with golden browned edges