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The Firelight Inn

Duluth, Minnesota

Specialty Recipe

Savory Croissant Breakfast Pudding

A Breakfast quiche like casserole.

Ingredients
2 Tablespoons unsalted butter
1 cup finely chopped yellow onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 Tablespoon minced fresh parsley
6 ounces Canadian bacon or baked ham, trimmed and diced.
6 ounces breakfast sausage, crumbled or chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1-1/4 teaspoon Emeril's Original Essence or Creole Seasoning
8 cups cubed or torn stale croissants (about 8 croissants)
8 ounces grated Gouda or Fontina cheese (about 2 cups)
1/2 cup fine dry breadcrumbs (croissants)
1/2 cup freshly grated Parmesan cheese
2 Tablespoons melted unsalted butter

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with 1 Tablespoon of the butter and set aside.

In a medium skillet, melt 2 Tablespoons of the butter over medium-high heat. Add onions, green and red bell peppers, 1/4 teaspoon of salt, 1/8 teaspoon pepper and cook, stirring until soft (about 3 minutes). Add garlic and cook, stirring until fragrant, about 30 seconds. Add parsley, stir and remove from heat. Let cool.

In a medium skillet, melt remaining 1 teaspoon of butter over medium-high heat. Add Canadian bacon and cook, stirring for 3 minutes. Drain on paper towels. Add sausage to the skillet and cook, stirring until browned about 5 minutes. Drain on paper towels.

In large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.

In small bowl, combine the breadcrumbs, Parmesan, melted butter and remaining 1/2 teaspoon of Essence. Uncover the pudding and sprinkle the breadcrumb mixture evenly over the top. Return to the over, increase the heat to 375 degrees and bake until the pudding is completely set in the center, puffed and golden brown on top, about 20 minutes.

Let sit for 15 minutes before serving.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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