Savory Croissant Bread Pudding

Do you need a recipe for a big family gathering on Easter morning? This one will do the trick nicely. It's a little more complicated than some brunch casseroles, quite yummy. And hearty enough that the only other thing you might need on your menu is some fresh fruit.

Oh, and mimosas!

Savory Croissant Bread Pudding
Makes 8 to 10 servings.

2 tablespoons unsalted butter
1 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon minced fresh parsley
6 ounces Canadian bacon or baked ham, trimmed and diced
6 ounces hot sausage, removed from casings and crumbled or chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 1/4 teaspoon Creole seasoning
8 cups cubed or torn stale croissants (about 8 croissants)
8 ounces grated Gouda or Fontina cheese (about 2 cups)
1/2 cup fine dry breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons melted unsalted butter

Preheat the oven to 350 degrees. Lightly grease a 9 by 13 inch baking dish with 1 tablespoon of the butter and set aside.

In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the parsley, stir and remove from the heat. let cool.

In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon or ham and cook, stirring, for 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels.

In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of Creole seasoning, 1/2 teaspoon salt and 1/8 teaspoon pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the cooked meats, the onion mixture and the cheese and stir to incorporate the ingredients. Pour into the prepared baking dish, cover with aluminum foil and bake until almost completely set, 50 to 55 minutes.

In a small bowl, combine the breadcrumbs, Parmesan, melted butter and 1/2 teaspoon Creole seasoning. Uncover the pudding and sprinkle the breadcrumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees and bake until the pudding is completely set in thecenter, puffed and golden brown on top, about 20 minutes.

Let sit for 15 minutes before serving.