Just thinking about pumpkin season just being around the corner, has me in a cooking mood. At night, I am already just sitting and looking through magazines for new fall recipes, all the while watching the food network, with a plate of French vanilla cake sitting on my lap. Last night I found the recipe that I will be making for our breakfast for New Years’ day when our house will be full of friends and family here to watch the Rose Parade. It combines one of my favorite things, bread pudding, with wonderful additions to create a new breakfast feast. Be sure to keep this on your mind for the holiday season. Because with all the butter and cream, it will definitely be on your hips.
1/4 cup plus 1 tables butter, divided
2 (8 oz) packages sliced baby Portobello mushrooms, rinsed and drained dry
1 tables minced garlic
1 pound croissants, cut into 1″ pieces (about 8 large croissants)
1/2 cup butter, melted
3 cups diced ham
3 cups shredded Gruyere cheese
1 (1 lb) bunch asparagus (trimmed and cut into 1/2″ pieces
2 cups milk
2 cups heavy whipping cream
1 1/2 teas salt
3/4 teas black pepper
1/4 teas ground nutmeg
1/2 teas ground dry mustard (optional, but I add this to add a little kick)
8 large eggs, lightly beaten
Preheat oven to 325. Grease a 9×13″ baking dish greased with 1 table butter; set aside.
In a large Dutch oven, melt remaining 1/4 cup butter over medium heat. Add mushrooms and garlic, cook, stirring occasionally for 12-14 or until lightly browned. Set aside.
In a large bowl, toss croissants with 1/2 cup melted butter. Add ham, cheese, asparagus and mushrooms; tossing to combine.
In a large saucepan, combine milk, whipping cream, salt, pepper, nutmeg and mustard. Heat over medium heat until milk mixture is barely simmering, stirring frequently. Cool for 5 minutes before adding egg mixture.
Whisking constantly, slowly add eggs to warm milk mixture; whisk until smooth. Pour egg mixture over bread mixture; let stand for 10 minutes.
Spoon mixture into prepared baking dish. Place baking dish in a larger pan. Pour enough hot water into larger pan to reach halfway up sides of baking dish. Bake for 1 hour or until custard is set and bread is golden brown.
