Owner/Baker Suzanne Gessler
The Pennyloaf Bakery
Repurpose day-old croissants with this upscale version of the “wife-saver” casserole.
Ingredients
1 lb pork sausage
2 Tbsp unsalted butter
1 medium yellow onion
8 oz button mushrooms
2 garlic cloves, minced
1 tsp salt (divided)
1 Tbsp Herbes de Provence
1/4 cup chicken stock
2 cups grated cheddar cheese (divided)
8 cups leftover croissants, cut
2 large eggs
2 large egg yolks
2 cups milk
2 cups heavy cream
Method
- In large skillet over medium-high heat, break up sausage meat and sauté until thoroughly cooked (6-8 minutes). Drain fat, transfer meat to bowl; set aside.
- Return pan to burner, heat butter until melted. Add onion, mushrooms, cook until softened (approximately 5 minutes).
- Add garlic, 1/2 tsp salt, and Herbes de Provence. Cook 1-2 minutes or until fragrant.
- Add stock to deglaze pan, cook until almost completely reduced.
- Transfer vegetables to the bowl with sausage. Cool to room temp.
- Toss meat and vegetable mixture with 1 1/2 cups cheese and croissants.
- Spread mixture into buttered 9″ x 13″ pan or 3-quart baking dish; set aside.
- Whisk eggs and yolks in large bowl. Whisk in remaining salt, milk, and cream.
- Pour egg mixture into pan Cover and refrigerate for 1 hour or overnight.
- Preheat oven to 325°F.
- Top pudding with remaining 1/2 cup cheese. Bake for 55-65 minutes, until lightly browned and a knife inserted in centre comes out clean.
Yield 2 standard loaf pans
