Croissant Breakfast Pudding

A little late in posting this one, but I made this breakfast casserole for a Chloe birthday/Mother's Day brunch. It was quite good and not difficult to make, though there are a number of steps. I assembled it the night before, which made it easy the next day. Don't want to be slaving in the kitchen too long on Mother's Day!

Croissant Breakfast Pudding
Source: Emeril Lagasse via Food Network

2 tablespoons unsalted butter, plus 2 tablespoons melted
1 1/4 cups thinly sliced yellow onions
6 ounces Canadian bacon, roughly chopped (I used regular bacon)
6 ounces hot sausage, removed from casings and crumbled
8 large eggs (I used Egg Beaters)
3 cups whole milk (I used skim)
1 cup heavy cream
1 teaspoon Essence
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 stale croissants, torn into 1/2-inch pieces (about 7 cups)
2 cups grated Fontina or Gouda
1/2 cup bread crumbs
1/2 cup grated Parmesan

Preheat the oven to 350 degrees F. Lightly grease a 3-quart casserole dish and set aside.
In a large skillet, melt 1 1/2 tablespoons of the butter over medium-high heat. Add the onions, reduce the heat to medium, and cook, stirring, until soft and lightly caramelized, about 15 minutes.

In a medium skillet, melt the remaining 1/2 tablespoon butter over medium-high heat. Add the Canadian bacon 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, salt, Essence, and pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the sausage, bacon, onions, Fontina cheese, stir together, and let sit for 5 to 10 minutes. Pour into the prepared dish and bake until almost completely set, 35 to 45 minutes. Cover with aluminum foil if it's browning too much.

In a small bowl, combine the bread crumbs, Parmesan, and melted butter. Uncover the pudding and evenly cover with the bread crumb mixture. Return to the oven, increase the heat to 375 degrees F and bake until completely set in the center and golden brown on top, about 15 minutes.

Serve hot.

Corn Fritter Casserole

I recently stumbled across this recipe in an old issue of Cooking Light and thought it would be a great side dish for the pork loin I was making for Sunday night's dinner. Particularly since the rain from Hurricane Ike swept in, making the day cool and blustery. The more I ate of this dish, the more I liked it. It's sweet like corn bread, but the consistency isn't so dry that you can hold it like a small piece of cake or muffin. The accompanying article suggests it's a "cross between corn bread and corn pudding."

I guess Michael's more of a purist; being a corn bread enthusiast, he would have been happier with a pan of regular corn bread. However, I think I prefer this to corn bread. It's soft and doesn't have the crunchiness that the corn meal often brings to corn bread (and which I don't enjoy). So delicious.

Corn Fritter Casserole

Source: Cooking Light, September 2004

Yield: 9 servings, 2/3 cup each

3 tablespoons butter, softened
3 large egg whites
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 (15 1/4-ounce) can whole-kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
1/4 teaspoon black pepper
Cooking spray

Preheat oven to 375°. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.

247 calories; 8.4 grams fat; 1.9 grams fiber