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Green Bean Casserole Bread Pudding

A fresh take on the classic side dish, this version takes a creamy green bean casserole and transforms it into a creamy, cheese bread pudding.


  • 1/2 lb fresh green beans, washed, trimmed, and snapped into bite sized pieces
  • 2 tbsp flour
  • 2 tbsp butter
  • 2 1/2-3 cups half & half
  • salt & pepper, to taste
  • 1/4 tsp ground nutmeg
  • 1 cup shredded fontina cheese
  • 1 cup diced cooked bacon
  • 6 cups of croissants torn into bite sized pieces
  • 1 1/2 cups fried onions


  • In a large skillet, melt the butter over medium heat. Whisk in the flour, and cook while stirring for 1-2 minutes.
  • Slowly add in the half and half, about 1/2 cup at a time, whisking until a roux has formed and it's completely smooth. Whisk in the seasonings, and let the mixture simmer for another 2 minutes- stirring occasionally, until the sauce has thickened some.
  •  Remove the skillet from heat, and whisk in the cheese, stirring until completely melted and incorporated.
  • Add the green beans, bacon, and croissants, and use a spatula to gently fold them in until incorporated. 
  • Lightly spray a 9x13 dish with non stick cooking spray. Transfer the casserole mixture into the dish. Use a spatula to spread it out evenly. Evenly top with the fried onions.
  • Bake at 350 degrees for 30-35 minutes, or until golden brown and bubbly. Tent with foil and let the mixture rest for 5-10 minutes before serving, so that it 'sets'. It will still be warm and plenty creamy!


recipe adapted from Darius Cooks