Leftover croissants may seem like a stretch, but there's an easy work around to ensure you can enjoy this savory bread pudding. Some bakeries offer 2-for-1 deals on pastries after 4:00 p.m., so stock up on them then.
Recipe courtesy of Jennifer Perillo
Prosciutto and Provolone Croissant Bread Pudding
Total:
3 hr
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
3 hr
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Grease an 8-inch loaf pan, and then set aside. 

In a deep bowl, beat together the eggs, milk and salt if using with a fork. Add half of the prosciutto and provolone, and all of the croissant pieces. Use a rubber spatula to stir until well mixed. Pour into the prepared pan. Press the croissants down with the spatula to help them absorb the milk mixture. Sprinkle the remaining cheese and prosciutto on top. Cover with foil, and refrigerate at least 2 hours or up to overnight. 

Preheat the oven to 350 degrees F. Bake for 20 minutes. Remove the foil, and bake until puffed and the cheese is golden, 30 minutes more. Serve hot.

Cook's Note

The bread pudding will fall, like a souffle, a few minutes after you take it from the oven, so bring it to the table promptly.

IDEAS YOU'LL LOVE

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Chocolate Angel Food Cake with Strawberries

Recipe courtesy of Trisha Yearwood

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Devil's Food Cake

Recipe courtesy of Alton Brown

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Plain and Perfect Bread Pudding

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking