Croissant Breakfast Bread Pudding
Yield
Serves 6
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
Price
$65.99
- Exceptionally tender, well-marbled style of pork
- Berkshire-breed pigs raised on pasture
- No antibiotics or hormones from birth
- Handcrafted ham, smoked over real applewood
- Uncured - no nitrates, nitrites or phosphates
- No artificial ingredients, colorings or preservatives
- Fully-cooked and ready-to-eat
- Gluten-free
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Out of Stock
Price
$20.99
- Cultivated mushrooms, organically grown
- Includes King Trumpet, White Beech, Hon-shimeji, Maitake (Hen-of-the-Woods)
- Maitake may be substituted depending on availability
- Allergen: contains mushrooms
- 1 lb package
- Product of USA
- For best taste, store in the refrigerator and use within 3-5 days of receipt
- Subscription Eligible
Out of Stock
Price
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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
- 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.
- 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.
- 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.
- 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.
- 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.
