With our thoughts on the election this year, it's all too easy to forget that Thanksgiving is but a week away! For some of us that means houseguests to feed over the weekend. I stumbled upon this savory bread pudding that would be ideal to serve at breakfast or brunch. It uses croissants in place of the customary slices of bread. They add a lightness that I did not anticipate. You don't need to use the best bakery quality croissants that you can find, but they must ones be made with all butter.
From my home to yours, best wishes for a delicious Thanksgiving!
croissant bread pudding with spinach, leeks, and ham
Recipe from Mozza at Home
- 2 medium leeks ( 3/4 lb.), cleaned and trimmed
- 3 T. unsalted butter
- 6 oz. spinach
- 8 extra-large eggs
- 5 cups whole milk
- 2 T. fresh thyme leaves
- 6 medium plain butter croissants (about 12 oz.) halved horizontally like a hamburger bun
- 1-1/2 cups shredded Comte or fontina cheese
- 3 oz. thinly sliced prosciutto torn into long, thin strips
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 4T. unsalted butter, cut into small cubes
You will need a 9 x 13 inch pan or a casserole dish of equivalent size.
Cut the leeks in half lengthwise and slice 1/2" thick on the bias until you reach the dark green section. Saute in melted butter with a pinch of salt until they soften, but do not brown, about 5 minutes. Add the spinach, another pinch of salt and gently fold the spinach over the leeks until it wilts and all the water has been evaporated during cooking. Transfer the vegetables to a plate and allow to cool to room temperature.
Preheat oven to 300F and adjust the rack to the middle position.
Whisk the eggs in a bowl, add the milk, 1 T. of thyme leaves, and a pinch of salt. Whisk to combine.
Lay the croissant bottoms cut side up in the bottom of your 9 x 13 dish. Pour 2 cups custard of the custard over the croissants evenly and press gently to allow them to absorb the liquid. Sprinkle two-thirds of the Comte over the croissants and pour 2 cups of the remaining custard over the cheese. Place the prosciutto strips in an even layer and scatter the vegetables over the prosciutto. Lay the croissant tops cut side down this time on top of the vegetables and pour the remaining custard over the croissants.
Combine the Parm with the remaining Comte cheese and sprinkle it over the croissants. Press down on the croissants to push out any air bubbles. Scatter the butter pieces and thyme leaves over the top.
Put the bread pudding on a baking sheet and bake for 1 hour and 20 minutes or until the top is golden brown and the center reaches 165F. Remove from the oven and allow to set for 45 minutes to an hour before serving.
Serve warm or at room temperature.
Don't miss a single post CLICK HERE to subscribe