Croissant Breakfast Bread Pudding

Yield Serves 6 SERVINGS
RECIPE Ingredients
  • 1 pound croissants (about 8), cut in half lengthwise
  • 3 tablespoons Black Truffle Butter, divided use
  • 3-inch piece of leek, white and light green parts only, halved and thinly sliced
  • ½ package Organic Chef's Mix Mushrooms, trimmed and chopped
  • Kosher salt & freshly ground black pepper
  • 1 teaspoon fresh thyme leaves
  • 2 cups diced Berkshire Pork Smoked Ham (about 1 pound)
  • 8  large eggs
  • 3 cups half & half
  • 1½ cups grated cheddar cheese
  • 1 tablespoons finely chopped chives
Recipe notes
This savory breakfast casserole packed with smoky ham, sautéed mushrooms, and cheddar cheese, is sure to be a crowd-pleaser. Prep the night before then bake it right from the fridge in under an hour.
RECIPE Preparation
  1. Preheat oven to 450 degrees F. Arrange croissant halves, cut side up, on a baking sheet; toast in the oven until golden brown, 5-10 minutes (watching carefully to ensure they don’t burn). Cool, then tear croissants into quarters; set aside in a large mixing bowl.
  2. In a medium skillet over medium heat, melt 1 tablespoon of truffle butter. Add leeks and sauté until softened, about 5 minutes. Remove leeks to the bowl of croissants. Add another tablespoon of truffle butter to the pan and raise heat to medium-high. Add mushrooms, turning to coat; season with salt and pepper. Sauté until mushrooms have expelled all of their water and they start to turn golden, about 10-15 minutes. Add thyme, saute about one minute more. Add mushrooms to the croissant mixture.
  3. Add ham to the mixing bowl with the croissant mixture and toss well to combine. In a bowl or large measuring cup with a pour spout, whisk eggs. Stir in cream and cheese; season with salt and pepper. Pour egg mixture over croissant mixture and fold to combine.
  4. Grease a large casserole or baking dish with the remaining tablespoon of truffle butter. Spread mixture evenly in the dish and cover with plastic wrap. Refrigerate until ready to bake, at least 3 hours, up to overnight.
  5. When ready to bake, preheat oven to 350 degrees F. Remove casserole from the refrigerator and remove plastic. Bake until set, about 40-45 minutes. Remove from the oven and let stand for 10 minutes. Garnish with chives before serving warm.
Croissant Breakfast Casserole Recipe | D’Artagnan