Breakfast Pudding, Savory Croissant

By Crick

Ingredients

• 4 tbls butter
• 1 cup chopped onion
• 1/4 cup green peppers
• 1/4 cup red peppers
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 tsp minced garlic
• 1 tsp minced parsley
• 6 oz ham, diced
• 6 oz hot sausage, crumbled
• 8 eggs
• 3 cup milk
• 1/2 cup hvy cream
• 1-1/4 cups Emerils Orig Essence
• 8 cups torn croissants
• 8 oz Gouda cheese
• 1/2 cup bread crumbs
• 1/2 cup Parm cheese

Preparation

Step 1

Grease a 9 x 13 baking dish w/1 tbls butter & set aside. In med skillet melt 2 tsp butter. Add onions, peppers,1/4 tsp salt & 1/8 tsp pepper & cook for 3 min. Add garlic, stir & cook for 30 seconds and add parsley. Remove from heat & let cool. In med skillet melt remaining butter. Add ham & cook for 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook until browned. Drain on paper towels. In a large bowl, beat the eggs. Add the milk, cream, 1 tsp of the Essence, remaining salt & pepper. Whisk to combine. Add the croissants & let sit for 5 min. Add the cooked ham and sausage, the onion mixture & the Gouda cheese & stir well. Pour into the prepared dish, cover w/aluminum foil & bake in
preheated 350° oven for 50 min. In a small bowl, combine the breadcrumbs, Parmesan cheese, remaining butter, melted, and the remaining Essence and stir. Uncover the pudding and sprinkle the breadcrumb mixture evenly over the top. Return to oven, increase the heat to 375° and bake for 20 min. Let sit for 15 min before serving.