Tahoe recipe: Savory croissant bread pudding for breakfast | SierraSun.com

Tahoe recipe: Savory croissant bread pudding for breakfast

SOUTH LAKE TAHOE, Calif. — Last year, I wrote a recipe for those of you whose New Year’s resolution was to eat healthier. This year’s recipe is for those who make a resolution to spend more time with the people they love.

I thought about this recipe when thinking of families gearing up to enjoy all the amazing snow on the mountains.

Spend a few minutes the night before prepping this casserole, let it sit in the fridge overnight and bake it in the morning.

Your family can enjoy the morning together over a warm breakfast before starting the day. Serve with a small bowl of yogurt, fresh fruit and a glass of orange juice for a well-rounded breakfast, and enjoy your time with the ones you love.

Happy New Year!


Makes 6-8 servings


1 10-ounce package frozen spinach, thawed

1 large onion, chopped

3 tablespoons unsalted butter

Salt and pepper

1 tsp. nutmeg

6 large day-old croissants, cubed

1 1/2 cups grated Gruyère cheese

2/3 cup grated Parmesan

9 eggs

1 1/2 cups milk

1/2 cup heavy cream


Squeeze the spinach to remove as much liquid as possible, then set aside. Cook onion in butter in a large skillet over medium heat until softened and translucent, about 4 to 5 minutes.

Add garlic, nutmeg, a dash of salt and pepper and continue cooking for 1 minute. Stir in spinach, then remove from heat.


Spray a 9-by-13 baking dish with cooking spray or rub with butter. Place half of the cubed croissants in the bottom of the baking dish. Top with spinach mixture and one third of the Gruyère cheese. Repeat, making another layer of bread, spinach and Gruyère.

Whisk the eggs, milk and cream until smooth. Pour the egg and milk mixture over the top of the casserole. Push down the top of the casserole with the back side of a spoon, making sure to evenly distribute the egg mixture.

Sprinkle the top of the casserole with the Parmesan cheese. Cover with plastic wrap and place in the fridge for at least one hour or overnight.

Preheat oven to 350 degrees. Remove bread pudding from refrigerator and let it sit at room temperature for 30 minutes. Bake, uncovered, for 40 to 55 minutes until cooked through and the top is crispy and brown. Let stand 5 minutes before serving. Serve warm and enjoy!

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.

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