Nigel Slater’s recipe for baked croissants with ham and cheese

Croissants cooked in the style of pain perdu, stuffed with dark curls of speck and pools of melted fontina

Late one Sunday morning, I brought to the table a batch of croissants cooked in the style of pain perdu, but stuffed with dark curls of speck and pools of melted fontina. Deliciously crisp and brown, the cheese formed pizza-style strings and they disappeared in minutes. Other cheeses will work here, but a semi-hard, easy-to-grate cheese is best.

Makes 4
eggs 6
grain mustard 1 tbsp
milk 100ml
croissants 4 large
fontina 150g
speck or other air-dried ham 8 thin slices

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