GMA Recipe: Emeril's Savory Croissant Breakfast Pudding

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Emeril's Savory Croissant Breakfast Pudding
From chef and author Emeril Lagasse
March 11, 2005

Here's a recipe that is sure to open eyes and delight tummies at any breakfast or brunch.

Ingredients

2 tablespoons unsalted butter

1 cup finely chopped yellow onions

1/4 cup finely chopped green bell peppers

1/4 cup finely chopped red bell peppers

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons minced garlic

1 tablespoon minced fresh parsley

6 ounces Canadian bacon or baked ham, trimmed and diced

6 ounces hot sausage, removed from casings and crumbled or chopped

8 large eggs

3 cups whole milk

1/2 cup heavy cream

1 1/4 teaspoons Emeril's Original Essence or Creole Seasoning

8 cups cubed or torn stale croissants (about 8 croissants)

8 ounces grated Gouda or Fontina cheese (about 2 cups)

1/2 cup fine dry breadcrumbs

1/2 cup freshly grated Parmesan cheese

2 tablespoons melted unsalted butter

Directions

Preheat the oven to 350°F. Lightly grease a 3-quart (9 x 13-inch) baking dish with 1 tablespoon of the butter and set aside.

In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.

In a medium skillet, melt the remaining 1 teaspoon 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, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.

In a small bowl, combine the breadcrumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the breadcrumb mixture evenly over the top. Return to the oven, increase the heat to 375°F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.

Let sit for 15 minutes before serving.

Recipe copyright 2005, Emeril Lagasse