Savory Croissant Bread Pudding

How Sunday’s croissants became Monday’s meatless dinner…

An over- enthusiastic purchase of the most perfect croissants resulted in having a couple leftover. Too perfect to waste , they became an insanely delicious, yet simple bread pudding that I was happy devour for dinner. Serve with a simple green salad or a piece of protein if you insist. A fantastic savory addition to a weekend brunch spread too.

Recipe:

• 2 large croissants or 4 regular size croissants

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 large shallot or half a medium red onion, finely diced

• 8 oz sliced mushrooms

• 1 10oz package frozen spinach, thawed

• 1 large or 2 medium zucchini, grated

• Kosher salt and black pepper to taste

• A pinch of red pepper flakes, optional

• 2 cups of whole milk

• 4 eggs

• 1/4 cup Italian parsley, finely chopped

• 2 cups grated cheddar or Gruyere cheese

• 2 tablespoons grated Parmesan

Steps:

1. Slice the croissants into large 2-3” chunks.

2. Heat the butter and oil in a large saucepan over medium-high heat.

3. Sauté the shallot until it softens slightly.

4. Add the mushrooms and cook until golden brown and the moisture has evaporated.

5. Wrap the spinach and zucchini in a kitchen towel and squeeze all the liquid out. Add the spinach and zucchini to the mushroom mixture. Cook for about 3 minutes .

6. In a mixing bowl , whisk the eggs, milk and parsley together. Season with salt and black pepper. Stir in the cheese.

7. Place the spinach mixture in a large baking dish. Add the croissants. Pour the egg mixture over the croissants and then carefully mix everything together with a large spoon.

8. Set aside for at least 30 minutes to one hour. Alternatively, cover with plastic wrap and refrigerate overnight , if making ahead .

9. Preheat the oven to 350°F.

10. Bake the bread pudding for about 30 minutes until a deep golden brown.