Savory Breakfast Pudding

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Christmas Morning Breakfast

Picture of Savory Breakfast Pudding Recipe Photo: Savory Breakfast Pudding Recipe
Rated 5 stars out of 5
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  • Read 60 Reviews
Total Time:
1 hr 55 min
Prep
15 min
Cook
1 hr 40 min
Yield:
8 to 10 servings
Level:
Easy
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Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1/4 cup finely chopped green bell peppers
  • 1/4 cup finely chopped red bell peppers
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh parsley leaves
  • 6 ounces Canadian bacon or baked ham, trimmed and diced
  • 2 links Emeril’s Kicked Up Smoked Sausage or 6 ounces hot smoked sausage, chopped
  • 8 large eggs
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 1/4 teaspoons Emeril’s Original Essence or Creole Seasoning
  • 8 cups (1-inch cubes) stale French or Italian bread, or rolls
  • 8 ounces grated Gouda or Fontina cheese (about 2 cups)
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons melted unsalted butter

Directions

Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1 tablespoon of the butter and set aside.

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

In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.

In a 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 bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and 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.

(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking. )

In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F 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.

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Newest Ratings and Reviews

Read all 60 reviews

  • on February 16, 2012

    Flag

    When I saw this on 'Essence' I knew it was a must make. I've been making and serving it every time I could since then. I even make it for friends who ask for it for their 'brunches'.

    people found this review Helpful.
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  • on February 01, 2012

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    I am just learning how to cook. And I must say this was a HIT!! My boyfriend raved about this dish. He even took it home with him...Thank you so much Emeril. I made a few adjustments. I used the 4 mexican cheeses as a subsitute. Also I used shred parmesan cheese. Thanks again.

    people found this review Helpful.
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  • on December 24, 2011

    Flag

    This recipe is great. I made it for a holiday brunch. The recipe was very easy to follow and I adapted it for my needs with no problems. I used two muffin tins so it yielded 24 individual portions. I was a little worried about cooking time, but it baked for 25 minutes at 350 degrees and then 10 minutes with the topping at 375. Turned out perfectly, all ages like them from our one year old all the way up. We added cayenne pepper to ours individually as not everyone likes things as spicy as we do.

    people found this review Helpful.
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