Salmon Bread Pudding

Name: Salmon Bread Pudding
Ingredients: 8 large eggs; 1 1/2 cups whole milk; 1 cup sour cream, plus extra for serving; 1 teaspoon grated lemon zest; 1/4 cup minced red onions or 1/4 cup sweet onion; 1/4 cup drained small caper; 1/8 cup diced pimento; 2 tablespoons chopped fresh dill; 8 croissants, cut into 1-inch cubes (about 8 cups); 14 ounces canned salmon, picked over for bones and skin discarded; 1 cup shredded swiss cheese; 1 sprig of fresh dill and lemon wedge (to garnish)

12 ingredients

5 steps

Ingredients

8 large eggs
1 1/2 cups whole milk
1 cup sour cream, plus extra for serving
1 teaspoon grated lemon zest
1/4 cup minced red onions or 1/4 cup sweet onion
1/4 cup drained small caper
1/8 cup diced pimento
2 tablespoons chopped fresh dill
8 croissants, cut into 1-inch cubes (about 8 cups)
14 ounces canned salmon, picked over for bones and skin discarded
1 cup shredded swiss cheese
1 sprig of fresh dill and lemon wedge (to garnish)

Directions

1

Butter a 9-by-13-inch pan or baking dish, or spray with vegetable oil.
2

Whisk together eggs, milk, sour cream, and lemon zest. Stir in red onions, capers, pimento, and dill.
3

Spread the croissant cubes in the prepared pan. Add the salmon and cheese, then top with the egg mixture and gently toss to combine. Cover and refrigerate overnight or up to 24 hours.
4

Remove bread pudding from the refrigerater and let it sit at room temperature at least 30 minutes. Preheat oven to 350°F Bake bread pudding for 40 to 45 minutes. Keep an eye on it. You will need to cover the pan with foil if the top begins to brown too quickly.
5

Remove bread pudding from the oven and let rest for 10 minutes before slicing to serve. Garnish with fresh dill sprigs and lemon wedges.