NEW ORLEANS —
Savory Croissant Bake
6-8 Croissants cut into thirds
10-12 slices deli meat ham, prosciutto, turkey breast
4 large eggs
1/2 cup heavy cream
1/2 cup milk
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. white pepper
1 Tbsp. fresh rosemary
4 swiss cheese slices, cut into 3rds
1/4 cup mozzarella
Herb Honey butter
1/2 cup butter
1/2 cup honey
1/2 Tbsp. fresh herbs rosemary, thyme
Preheat oven to 350 degrees.
Cut croissant pieces into thirds.
Combine milk, spices, eggs, and herbs. Whisk.
Dunk croissants into milk mixture, shake off excess liquid. Lay into a baking dish. Fill up the baking dish with croissants.
Add deli meat and cheese into the spaces.
Mix honey, butter and herbs together.
Bake at 350 degrees for 15-20 minutes until cheese melts, baste with honey butter.
Eggnog Bread Pudding
1 10oz. loaf of French bread (dry)
3 cups eggnog
1/2-1 cup milk
4 eggs
2 cups sugar
1 tsp. allspice
1/2 lb. butter
1 cup golden raisins or craisins
Break up French bread in a large bowl. Add eggnog and let sit for 2 minutes. Start mixing and add eggs. Stir until well mixed. Stir all spice into sugar and add. The mixture at this point should be moist and milk can be added to attain the texture of oatmeal. Melt butter on a low fire and add raisins to the butter once it has melted. Leave the butter and the raisins on the heat for 2 minutes until the raisins are plump and add the butter and raisins to the bowl. Bake in a greased baking pan at 350 degrees for 1 hour to 1 hour and 15 minutes until golden brown and has a firm texture.
Bread Pudding Sauce
1/4 cup butter
1/2 lb. powdered sugar
2 egg yolks
Melt butter and remove from heat. Spread sugar on top of the butter and place yolks on top of the sugar. Whisk together until smooth.
Tip:
You can add about a 1/4 to a 1/2 cup of your favorite liquor, juice or hard liquor.