The big guy had a family commitment last evening, so the only buttons I pushed for dinner were on the microwave. I had leftovers, but let me tell you for someone that's not nuts about the darn things I did A-OK on this one.
This was actually our breakfast dish from Christmas morning - another wonderful bread pudding of the kind we've been enjoying rather frequently lately particularly the sweet variety. However, while I personally could eat the dessert kind morning, noon and night without any problem at all, the big guy prefers a more savory version for breakfast - with MEAT of course.
Adapted from an Emeril recipe, this particular casserole can be prepped the night before although honestly I forgot to do that. It still took all of 20 minutes to throw together Christmas morning, with onions sauteed until golden, then joined by crumbled sausage. Mixed up with some day old croissants, cheese, and the usual custard of eggs and milk, breakfast was on the table in way under an hour.
If you're so inclined, you can certainly add mushrooms, or spinach or bacon to the casserole, but we were quite happy with our quick, simple very easy version too. They don't call it a "wife-saver" for nothing!
So what's up in your household today? In ours, the big guy's gone out to murder doves and quail ..could be he'd be more successful if he just stayed in our own back yard and let Georgie do the hunting. As for me, I'm removing all signs of Christmas from the inside of the house today and taking down decorations. I figure it'll take me about 3 hours to accomplish what took me over 2 days to put up. Now what's with that?
Savory Croissant Breakfast Pudding (inspired by Emeril Lagasse)
4 large eggs, beaten
1-1/2 cups milk
1/2 cup heavy cream
3 large stale croissants, broken into half inch pieces
1 tablespoon butter
1 medium onion, sliced
4 ounces sausage, crumbled (I used Jimmy Dean, regular)
1/4 teaspoon garlic powder
1/4 teaspoon dried sage
Salt & pepper
1 cup grated cheese (I used Italian 4 cheese blend)
1/4 cup dried Italian breadcrumbs
1/4 cup freshly grated parmesan
1 tablespoon butter
Preheat oven to 350. Spray a 2 quart casserole dish with cooking spray & set aside. Beat eggs, milk and cream in a large bowl. Crumble croissants and add to custard mixture. Stir well to moisten croissants and set aside. Heat a large sauté pan over medium high heat. Add butter and when melted add onion. Cook until onions are softened and beginning to turn golden brown (about 10 minutes). Add crumbled sausage, garlic powder and sage. Cook until sausage is no longer pink. Add to croissant/custard mixture along with grated cheese. Season with salt and pepper. Turn into prepared casserole dish and sprinkle top with breadcrumbs and grated parmesan. Dot with butter. Bake for 35 to 40 minutes or until top is puffed and golden and knife inserted into center of casserole comes out clean. Makes 4 to 6 servings. Download Savory Croissant Breakfast Pudding