Tuesday, November 18, 2008

Savory Croissant Breakfast Pudding

With the holidays right around the corner, I'm always scouring my cookbooks and the internet for special recipes that I can make for family and friends when they come to visit.

One of the things I love about having overnight guests is spoiling them a delicious, warm, and homemade breakfast. Sure, I could put out cereal boxes or buy a store-made pastry, but welcoming the morning with a hot, made-with-love breakfast is a way I know I can make my guests feel special.

I love the croissants in this dish. They add such an upscale touch to your everyday egg casserole. If you can brown sausage and combine ingredients in a bowl, you can make this recipe. And, it will knock your guests' socks off.

*WARNING*: If you're having overnight guests that you don't want back, DON'T serve them this - you'll never get rid of them.

Emily and Dan, this one's for you. 'Cause we want you back over and over.

Savory Croissant Breakfast Pudding
adapted from Emeril Lagasse...

2 tablespoons unsalted butter, plus 2 tablespoons melted
1 1/4 cups thinly sliced yellow onions
6 ounces bacon, roughly chopped
6 ounces hot sausage, crumbled
8 large eggs
3 cups whole milk
1 cup heavy cream
1 teaspoon Emeril's Essence (from spice aisle)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 stale croissants, torn into 1/2-inch pieces (about 7 cups)
2 cups grated Mozzarella

Preheat the oven to 350 degrees. Lightly grease a 9 x 13-inch casserole dish and set aside.

In a large skillet, melt 1 1/2 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 1/2 tablespoon butter over medium-high heat. Add the 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, Mozzarella cheese, stir together, and let sit for 5 to 10 minutes. Pour into the prepared dish and bake until almost completely set, 35 to 45 minutes. Cover with aluminum foil if it's browning too much.

*To make the night before, assemble casserole and place in the refrigerator. Bake as directed, increasing cooking time to 1 hour.


  1. Yum. And know I'm going off to eat breakfast to sop up all the drool.

  2. Yum! I think some of Patrick's family might be staying over Christmas Eve night, this may be the perfect breakfast treat! Thanks!

  3. Ooohhhhh- that sounds so yummy!!!

  4. Is this... is this... the FAMOUS casserole that put 10 pounds on me? Oh me, oh my. Cry for your MOMMA good.

  5. that does sound really good! Quick question though, how exactly do you add the croissants?

  6. I'm coming to spend the night, that looks yummy.

  7. looks delish! and i'm sure that makes guests feel so special! i need to cook more when we have people over... i just get nervous that what i cook isn't all that exciting/good. BUT with a few recipes of yours that could change...

  8. That looks so good - and it looks like something my hubby would love. Thanks!

  9. That looks so good! Thank you for sharing! I have tried several of your recipes and my family has loved every single one!

  10. We love breakfast food here in this house. Even for dinner. So, I am definitely going to try this. Sounds delish!

  11. Oh. My. Word. YUM!

    Can I be your overnight guest?

  12. This will be great for Christmas morning! We are having my fam over this year...YEAH!! No morning driving:-)

  13. Sarah,

    Its Thanksgiving here in Japan and I just made this recipe for breakfast----it was FABULOUS! :) Thank you for sharing the recipe with us!

  14. I've made this in the past with... bagels! I know it sounds strange, but I used some leftover plain and everything bagels (cubed) and it was really good. The recipe makes so much that you'd better be serving 8-10!