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.