This Croissant Bread Pudding with Ham, Swiss and Caramelized Onions is a tasty meal that’s perfect for breakfast, lunch or dinner!
Today at the BHK, I’m serving up some super duper delicious comfort food guys!
This Croissant Bread Pudding with Ham, Swiss and Caramelized Onions is comfort food at its finest.
I’ve always been a fan of bread pudding. Sweet or savory and I’m totally in.
What is Bread Pudding?
Bread pudding is a dish that’s bread based. It can be sweet or savory and is made with stale bread, eggs and milk and/or cream.
One of my favorites here at the beach house kitchen is my sweet version, Blueberry Croissant Bread Pudding with Blueberry Sauce. It’s loaded with plump blueberries and buttery croissants with a hint of fresh lemon. It’s perfect for a summer weekend brunch.
Savory & Delicious Croissant Bread Pudding with Ham, Swiss and Caramelized Onions
Today’s savory version is beyond tasty. Ham, Swiss, day old croissants and loads of caramelized onions make for a breakfast, lunch or even dinner that you’ll thoroughly enjoy! I don’t know about you, but when caramelized onions are involved, there’s no chance I’m passing them up.
Just cook your onions until they’re deeply golden and then add the ham and continue to cook for a few more minutes before adding to your egg mixture.
I’ve added some Herbes de Provence to the egg mixture which gives this dish fabulous flavor.
If you’re new to Herbes de Provence it’s a combination of rosemary, thyme, fennel, tarragon, basil, dill, oregano, lavender, chervil and marjoram. It gives this bread pudding a total boost in flavor as do the caramelized onions.
You’ll just pour the egg mixture over the torn croissants in your baking dish, pressing the croissants down to make sure they’re fully moistened, sprinkle with a bit of extra shredded cheese, as well as some everything bagel seasoning for good measure, and bake until puffy and golden brown.
Serve with OJ and coffee for breakfast and perhaps a side salad and some chilled Sauvignon Blanc or Chardonnay for lunch or dinner! Enjoy!
A Few Cook’s Notes for Croissant Bread Pudding with Ham, Swiss and Caramelized Onions
This bread pudding can be made up to 4 hours ahead of time.
When you pour the egg mixture over the croissants, press down on the croissants to make sure all the pieces are moistened.
I love sprinkling the top of the bread pudding with the everything seasoning because it adds additional flavor, but this is optional.
More Delicious Breakfast Recipes to Enjoy
Blueberry Croissant Bread Pudding
Peach Blueberry Cornmeal Muffins
Skillet Brioche Egg and Sausage Strata
Croissant Bread Pudding with Ham, Swiss and Caramelized OnionsPrint Recipe Pin Recipe
- 6 croissants, each torn into 4-5 pieces
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 3 cups yellow onion, sliced thin
- 1 tsp. granulated sugar
- 2 cloves garlic, minced
- 2 cups chopped ham, I use a large ham steak
- 5 large eggs
- 2 cups half and half
- 1 1/2 cups shredded Swiss cheese, divided
- 2 tsp. Dijon mustard
- 1 tsp. Herbes de Provence
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. everything bagel seasoning
- Preheat oven to 375 degrees. Spray a 6-cup baking dish with nonstick cooking spray. Place the croissant pieces in the dish. Set aside.
- Add the olive oil and butter to a large skillet over medium heat. Add onions and cook for 20 minutes, mixing occasionally so as not to burn, until caramelized and golden brown. Mix in the sugar and continue to cook for 5 more minutes. Add the garlic and the ham and cook for 3-4 minutes. Remove from the heat and set aside.
- In a large bowl, whisk together eggs, half and half, one cup shredded Swiss, Dijon mustard. Herbes de Provence and salt and pepper until well combined. Add the ham/onion mixture and mix well. Pour this mixture over the croissants in the prepared dish, pressing down on the croissants to make sure they're all evenly soaked. Let mixture soak for 25 minutes. Sprinkle with the remaining 1/2 shredded cheese and everything bagel seasoning.Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to bake for an additional 20 minutes, uncovered, until bread pudding is puffy, golden brown and until a knife inserted in center of pudding comes out clean. Remove from oven and let stand for about 10 minutes before serving.
Join the Conversation