Description
A rich and savory bread pudding made with buttery leftover croissants, gooey melted cheese, and fresh herbs. A deliciously comforting dish perfect for Mother’s Day brunch!
Ingredients
Units
Scale
- 4 large croissants, torn into pieces
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and black pepper.
- Layer the torn croissants in the baking dish, sprinkling cheese between the layers.
- Pour the egg mixture over the croissants, pressing them down slightly to soak. Let sit for 10 minutes.
- Bake for 35-40 minutes, or until golden and set in the center.
- Garnish with fresh parsley and serve warm!
Notes
- Use stale croissants for better absorption of the egg mixture.
- Add cooked bacon or sautéed mushrooms for extra flavor.
- Serve with a side of fresh greens for a balanced brunch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Savory Bake
- Method: Baking
- Cuisine: French-inspired
