Day-Old Croissant and Sausage “Bread Pudding

 

8 cups torn or cubed 1- or 2-day-old croissants

2 T. olive oil

12 oz. spicy breakfast sausage, crumbled, or smoked link sausage, thinly sliced

1½ cups finely diced yellow onion

¾ cup diced celery

1 T. minced garlic

10 eggs

2½ cups milk

1 cup heavy cream

½ cup butter, melted

½ cup chopped fresh chives

½ cup chopped fresh parsley

1 tsp. salt

2 tsp. black pepper

½ cup grated Parmesan

½ cup grated cheddar

 

Preheat the oven to 350°F. Spray a 9-by-13-inch disposable aluminum pan (or a glass or metal pan) with nonstick cooking spray or wipe it with vegetable oil or melted butter. Put the croissants in a large bowl and set aside. Heat the oil in a large skillet over medium heat until it begins to shimmer. Add the sausage and brown until almost fully cooked. Remove from the pan and set aside. Add the onion, celery, and garlic and sauté until the onion is transparent. Remove from the pan and cool slightly. Pour off and reserve the oil and sausage fat as well. Whisk together the eggs, milk, cream, butter, chives, parsley, salt, and pepper in a large bowl. Pour over the croissant pieces and blend well. Stir in the sausage, vegetables, and reserved oil. Pour into the prepared dish, cover with aluminum foil, and bake for 30 minutes, or until the pudding is set up in the middle. Turn the oven to broil. Uncover, sprinkle with the Parmesan and cheddar, and place under the broiler until the cheese is browned. Serve hot.