Repurpose day-old croissants with this upscale version of the “wife-saver” casserole. Preparation begins Christmas Eve. Bake while opening presents Christmas morning.
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
1. 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.
2. Return pan to burner, heat butter until melted. Add onion, mushrooms, cook until softened
(approximately 5 minutes).
3. Add garlic, 1/2 tsp salt, and Herbes de Provence. Cook 1-2 minutes or until fragrant.
4. Add stock to deglaze pan, cook until almost completely reduced.
5. Transfer vegetables to the bowl with sausage. Cool to room temp.
6. Toss meat and vegetable mixture with 1 1/2 cups cheese and croissants.
7. Spread mixture into buttered 9″ x 13″ pan or 3-quart baking dish; set aside.
8. Whisk eggs and yolks in large bowl. Whisk in remaining salt, milk, and cream.
9. Pour egg mixture into pan Cover and refrigerate for 1 hour or overnight.
10. Preheat oven to 325°F.
11. 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