Savory Croissant Bread Pudding

Overnight Breakfast Bread Pudding
Last year I wrote a recipe for those of you whose New Year’s resolutions were to eat healthier. This year’s recipe is for those who make a resolution to spend more time with the people they love. I thought about this recipe when thinking of the families gearing up to out on the mountain and enjoy all the amazing snow. Spend a few minutes the night before prepping the casserole, let it sit in the fridge overnight and bake it in the morning. Your family can enjoy the morning together over a nice warm breakfast before you go out to start the day. Serve with a small bowl of yogurt with fresh fruit and a glass of orange juice for a well-rounded breakfast, and enjoy your time with the ones you love! Happy New Year!!!

Savory Croissant Bread Pudding
Makes 6-8 servings. Savory Croissant Bread Pudding

1 -10 ounce package frozen spinach, thawed
1 large, onion chopped
3 tablespoons unsalted butter
Salt & pepper
1 tsp nutmeg
6 large, day-old croissants, cubed
1 1/2 cups, grated Gruyère cheese
2/3 cup, grated Parmesan
9 eggs
1 1/2 cups milk
1/2 cup heavy cream

Squeeze the spinach to remove as much liquid as possible, set aside. Cook onion in butter in a large skillet over medium heat, until softened and translucent, 4 to 5 minutes. Add garlic, nutmeg, dash of salt and pepper, continue cooking for 1 minute. Stir in spinach, then remove from heat.

Spray a 9×13 baking dish with cooking spray or rub with butter. Place half of the cubed croissants in the bottom of the baking dish. Top with spinach mixture and one third of the Gruyère cheese. Repeat, making another layer of bread, spinach and Gruyère.

Whisk the eggs, milk and cream until smooth. Pour the egg and milk mixture over the top of the casserole. Push down the top of the casserole with the back side of a spoon, making sure to evenly distribute the egg mixture. Sprinkle the top of the casserole with the Parmesan cheese. Cover with plastic wrap and place in the fridge for at least one hour or overnight.

Preheat oven to 350°F. Remove your bread pudding from refrigerator and let it sit at room temperature for 30 minutes. Bake, uncovered, for 40 to 55 minutes until cooked through and the top is crispy and brown. Let stand 5 minutes before serving. Serve warm and enjoy!

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!