Savory Croissant Breakfast Pudding
Transform your mornings with this irresistible Savory Croissant Breakfast Pudding, a decadent twist on traditional breakfast casseroles. Flaky croissants are the star of the show, soaking up a rich and creamy egg custard infused with the savory flavors of diced ham, sautéed spinach, and caramelized onions. Bold cheddar and nutty parmesan cheeses melt into every bite, creating a gooey, golden crust that’s pure perfection. This dish, baked to a bubbling, aromatic finish, is as visually stunning as it is delicious—ideal for brunches, holiday mornings, or any occasion worth celebrating. Quick to prepare and serving six, this crowd-pleaser pairs beautifully with fresh parsley garnish and a side of fruit salad or coffee. Keywords: savory breakfast casserole, croissant pudding, ham and cheese breakfast, baked egg custard recipe.
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Recipe Information
Ingredients
- 6 large croissants
- 6 large eggs
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 cup ham, diced
- 2 cups baby spinach
- 1 small onion, finely diced
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Slice the croissants into large chunks (about 2-inch pieces) and place them into the prepared baking dish in an even layer.
In a medium skillet over medium heat, melt the butter. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the baby spinach and cook for another 2 minutes, until wilted. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until well combined.
Add the ham, sautéed spinach and onions, shredded cheddar cheese, and grated parmesan cheese to the egg mixture. Stir until evenly incorporated.
Pour the egg mixture evenly over the croissant pieces in the baking dish, making sure all the pieces are coated. Gently press down on the croissants with a spatula to help them soak up the liquid.
Allow the mixture to rest for 10 minutes to let the croissants absorb the custard.
Bake the dish in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set in the center.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Serve warm and enjoy your Savory Croissant Breakfast Pudding!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.7 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 323 mg | 25% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
