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Savory Croissant Breakfast Pudding Recipe

Savory Croissant Breakfast Pudding

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Average Rating:

Total Reviews: 19

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  • on December 25, 2009

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    Made Christmas Eve, baked while we opened gifts Christmas morning, opted to not add the parm topping and boy was it YUMMMMY. Another winner from Emeril! Merry Christmas

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  • on February 21, 2009

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    I made this the night before a brunch and took it out of the fridge an hour or so before baking it....it took about 55 minutes and was PERFECT.
    The custard filling was rich and creamy smooth. I will use a little more spice next time and slice some fresh scallions for the top.
    An easy crowd pleaser....and making it the night before, made it more convenient.

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  • on November 02, 2008

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    I made this the night before, let it sit in the spices overnight. This is by far the breakfast receipe I have made for my family in 40 years! Thanks Emeril!!!

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  • on October 14, 2008

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    I adapted this recipe to fit what I had on hand. I used poppy seed bagels and asiago cheese bread instead of croissants, all sausage and no bacon, and cheddar/monterrey jack cheese. I also chopped the onions very small to appeal to my anti-onion family members.

    The casserole took about 55 minutes to bake in my convection oven and I had no problem with it over-browning.

    This came out so well! It has the perfect amount of cheese and it's not at all soggy. The seasonings are great. Each bite reminds me of the taste of a bagel breakfast sandwich, but the texture reminds me of quiche. The leftovers are great, too.

    This recipe could easily serve 8-10, so I recommend halving it if you have a smaller family.

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  • on September 02, 2008

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    Made this for husband's morning work function. Heard rave reviews from him, his friends, and requests for the recipe.

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  • on June 16, 2008

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    I made this for Father's Day brunch and it was great! My son who doesn't really like eggs even loved it. I don't like sausage so I doubled the Canadian bacon; I also used a mixture of Gouda and Colby/jack. It makes plenty so we will have it for leftovers.

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  • on December 05, 2007

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    Unexpected company for breakfast the Saturday after Thanksgiving...help! I had about an hour or so...searched the Food Network recipes for a breakfast dish and found this. I had exactly 8 eggs and went with what I had for leftovers, it turned out great! Followed recipe with these substitutions: 1 c Buttermilk instead of heavy cream; 2 day old dinner rolls instead of croissants; baked ham instead of sausage; smoked gouda for the cheese. Thanks Emeril!

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  • on November 14, 2007

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    This was a fantastic meal that my family couldn't quit talking about! The flavors combined wonderfully, and I'm actually looking forward to using it as a base for experimentation...you can take it so many ways! Maybe a few mushrooms, perhaps some scallions...the possibilities are endless. Thanks, Emeril!

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  • on June 06, 2007

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    There are not enough adjectives to describe the excellent taste and texture of this recipe. Perfect as it is. I think many other combinations of meats would work; hot or regular sausage, Canadian or regular bacon, pancetta, ham, proscuitto, etc. Don't fail to try this one.

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  • on April 06, 2007

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    Two years ago was the first time I enjoyed this dish was in Alabama at a friends home. I realized I left without the recipe and called down to have her share it with me. Since, it has become a MUST for every family sleepover breakfasts. Every bit worth the preparation time.

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