Savory Croissant Breakfast Pudding
- 2 tablespoons unsalted butter, plus 2 tablespoons melted
- 1 1/4 cups thinly sliced yellow onions
- 6 ounces Canadian bacon, roughly chopped
- 6 ounces hot sausage, removed from casings and crumbled
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Essence, recipe follows
- 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 Fontina or Gouda
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan
- Preheat the oven to 350 degrees F. Lightly grease a 3-quart 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 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 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.
- 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 degrees F and bake until completely set in the center and golden brown on top, about 15 minutes.
- Serve hot.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
unsalted butter, onions, bacon, hot sausage, eggs, milk, heavy cream, salt, freshly ground black pepper, croissants, gouda, bread crumbs, parmesan
Taken from www.foodnetwork.com/recipes/emeril-lagasse/savory-croissant-breakfast-pudding-recipe.html (may not work)