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Savory Croissant Breakfast Pudding Recipe

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This recipe for Savory Croissant Breakfast Pudding, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emeril Lagasse
Added: Friday, November 30, 2007


2 tablespoons unsalted butter
1 cup finely chopped yellow onions
cup finely chopped green bell peppers
cup finely chopped red bell peppers
teaspoon salt
teaspoon black pepper
2 teaspoons minced garlic
6 ounces hot sausages
8 large eggs
3 cups milk
cup heavy cream
1 teaspoons Emeril's Essence
6 ounces diced Canadian bacon or baked ham
8 cups cubed stale croissants (about 8 croissants)
2 cups grated Fontina -or- Gouda cheese
cup fine dry bread crumbs
cup Parmesan cheese
2 tablespoons melted butter

Preheat oven to 350 F. Lightly grease a 3-quart casserole dish and set aside.
In a large skillet, melt 1 tablespoons of the butter over medium-high heat. Add the onions, reduce the heat to medium, and cook, stirring, until soft and lightly caramelized, about 15 minutes.

In a medium skillet, melt the remaining tablespoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels.

In a large bowl, beat the eggs. Add the milk, cream, salt, Essence, and pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the sausage, bacon, onions, Fontina cheese, stir together, and let sit for 5-10 minutes. Pour into the prepared dish and bake until almost completely set, 35-45 minutes. Cover with aluminum foil if it's browning too much.

In a small bowl, combine the bread crumbs, Parmesan, and melted butter. Uncover the pudding and evenly cover with the bread crumb mixture. Return to the oven, increase the heat to 375 F and bake until completely set in the center and golden brown on top, about 15 minutes.

Number Of Servings:
Number Of Servings:




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