Savory Bread Pudding

Savory Bread Pudding

2 tablespoons plus 2 teaspoons unsalted butter, divided
1 cup diced onions
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
2 teaspoons minced garlic
1 tablespoon chopped fresh parsley

6 ounces diced Canadian bacon or ham
8 large eggs
3 cups milk
1/2 cup heavy cream
1 1/2 teaspoons Creole seasoning, divided
8 day-old Vie de France butter croissants, cubed
8 ounces Gouda or Fontina cheese, grated
1/2 cup fine dry bread crumbs
1/2 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter, melted

Preheat oven to 350°F. Grease a l3-by-9-inch baking dish with 1 tablespoon butter.
In a medium skillet, melt 2 teaspoons butter over medium-high heat. Add onions, bell peppers, 1/8 teaspoon salt and Vs teaspoon pepper and cook until soft, about 3 minutes. Add garlic and cookfor 30 seconds Stir in parsley and remove from the heat.

In another medium skillet, melt 1 tablespoon butter over medium-high heat.
Add meat and cook for3 minutes. Drain on paper towels.

In a large bowl, beat eggs. Whisk in milk, cream, 1/2 teaspoon Creole seasoning, 1/2 teaspoon salt and Ya teaspoon pepper. Add croissants and let stand for 5 minutes. Stir in meat, onion mixture and Gouda or Fontina. Pour Into the baking dish, cover with foil, and bake for 50-55 minutes.


Combine bread crumbs, Parmesan, melted butter and 1/2 teaspoon Creole seasoning. Sprinkle over the pudding. Return to the oven, increase heat to 375°F, and bake until set in the center and golden brown on top, about 20 minutes. Let stand for 15 minutes before sewing. Makes 8-10 sewings.