Good Morning America Recipes

Emeril's Savory Croissant Breakfast Pudding

Emeril Lagasse's Breakfast in Bed

GMA Recipes Brunch
Servings:Over 8
Difficulty: Difficult
Cook Time: min

Star Chef Emeril Lagasse kicked off his annual 'Breakfast in Bed' Contest on "Good Morning America" by preparing some delicious breakfast dishes. His recipes are sure to open eyes and delight tummies at any breakfast table.


  • 2 tablespoons unsalted butter
  • 1 cup yellow onions, finely chopped
  • 1/4 cup green bell peppers, finely chopped
  • 1/4 cup red bell peppers, finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons garlic, minced
  • 1 tablespoon fresh parsley, minced
  • 6 ounces Canadian bacon (or baked ham,) trimmed and diced
  • 6 ounces hot sausage, removed from casings and crumbled or chopped
  • 8 large eggs
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 1/4 teaspoons Emeril's Original Essence (or Creole Seasoning)
  • 8 cups stale croissants (about 8 croissants), cubed or torn
  • 8 ounces Gouda or Fontina cheese (about 2 cups), grated
  • 1/2 cup fine dry breadcrumbs
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tablespoons unsalted butter, melted
  • Cooking Directions

    Preheat the oven to 350°F. Lightly grease a 3-quart (9 x 13-inch) baking dish with 1 tablespoon of the butter and set aside.

    In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.

    In a medium skillet, melt the remaining 1 teaspoon 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, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.

    In a small bowl, combine the breadcrumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the breadcrumb mixture evenly over the top. Return to the oven, increase the heat to 375°F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.

    Let sit for 15 minutes before serving.

    Recipes courtesy of Emeril Lagasse, Copyright 2005.

    Recipe Summary

    Main Ingredients: canadian bacon, hot sausage, heavy cream, gouda cheese

    Course: Breakfast, Brunch, Casserole

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