Christmas Archives - Noble Pig

Shrimp Stuffed Mushrooms

Cathy Pollak — Sat, 15 Aug 2026 13:00:00 +0000

There’s a lot of shrimp in these stuffed mushrooms, and I wanted the chunks big enough that you know they’re there. Cream cheese holds the filling together, then Parmesan panko goes over the top.

Shrimp Stuffed Mushrooms with Cream Cheese and Parmesan

I can easily be talked into stuffed mushrooms, and adding shrimp certainly helps. These are filled with lots of roughly chopped shrimp, cream cheese, Parmesan, shallot, garlic and the mushroom stems, then finished with buttery Parmesan panko before baking. I keep the shrimp in large pieces on purpose, and the reason goes back to an appetizer I loved as a kid.

I grew up going to Catalina Island off the coast of Southern California. We would take the ferry over from Newport Beach, and whenever people came to visit in the summer, Catalina was one of the places we took them. As a kid, it felt a little magical. You got on a boat and twenty-something miles later you were on this gorgeous tiny island where everything was sitting right on the water.

There was a restaurant there that served these dramatic shrimp stuffed mushrooms that I ordered every time we ate there. I had my own obsession with shrimp as a kid. For lots of reasons I can’t explain, ordering shrimp at a restaurant felt like the height of fine dining. If somebody had told eight-year-old me I was eating Michelin-starred food, I would have believed them immediately.

The mushrooms were more Rockefeller-style than the ones I make now, with lots of greens over the top and one whole jumbo shrimp arched across each mushroom. I think the greens helped hold the shrimp in place, and I vaguely remember the dish having some sort of sailboat name or presentation. What I remember clearly is that the shrimp looked like a giant smile coming at me. It was the kind of appetizer that came through a restaurant and immediately made everyone want to know what it was.

I loved them. I also hated eating them.

They came out so blisteringly hot, and because the shrimp was left whole, I would bite into the mushroom and sometimes pull the whole shrimp straight into my mouth while everything else stayed behind. It didn’t stop me from ordering them repeatedly, but it was enough that I remembered the problem.

When I started making shrimp stuffed mushrooms myself, I kept the part I cared most about, which was a substantial amount of shrimp. I roughly chop it instead of leaving it whole. The chunks are still large enough that there’s no mistaking what you’re eating, but small enough that the shrimp, mushroom and filling stay together instead of accidentally extracting one steaming-hot crustacean from the appetizer in front of everyone.

I also left out the Rockefeller-style greens. I love them, but not everybody does, and I wanted these to be the kind of stuffed mushrooms I could put out at a party without wondering who was going to object to the spinach. The cream cheese and Parmesan make the filling rich enough on their own, while the mushroom stems, shallot, garlic and lemon keep it from becoming one big scoop of cream cheese with shrimp hiding somewhere in there.

What Makes This Recipe Different

I use a lot of shrimp for the number of mushrooms because I want the shrimp to be noticeable. I rough chop it instead of mincing it, so the chunks stay obvious without disappearing into the filling.
There’s only a small amount of cream cheese in the filling. I wanted enough to hold the shrimp, mushrooms and Parmesan together, but not so much that it becomes the main thing you taste.
I use the mushroom stems too. I chop them, cook them with the shallot and let most of their moisture cook away before adding it to the filling. They add more mushroom flavor without making everything loose or watery.
The Parmesan panko stays on top instead of getting mixed into the filling. That gives the mushrooms something crisp and buttery to go with the softer stuff underneath.

Ingredients

Large cremini mushrooms – I like using larger cremini mushrooms because they have enough room for lots of filling without turning it into a tiny balancing act. You may also see them labeled baby bellas at the store. I prefer buying them loose when I can so I can choose mushrooms that are similar in size.
Raw shrimp – Use peeled, deveined shrimp (or devein them yourself) and pat them very dry before adding them to the skillet. Since they’re getting chopped anyway, I don’t care about buying a specific shrimp count. I’m more concerned with quality and that they’re very dry before going into the filling.
Shallot – I cook the shallot with the chopped mushroom stems so it softens while the mushrooms give off their moisture, then the garlic goes in.
Garlic – This goes in after the mushrooms and shallot have already had time to cook. Garlic doesn’t need four or five minutes in a hot skillet to make itself known.
Cream cheese – Three ounces is enough. It adds richness and helps hold everything together without turning these into cream cheese stuffed mushrooms that happen to contain shrimp. Let it soften first so it mixes in easily.
Parmesan cheese – I use it in the filling for saltiness, then again in the panko topping where it gets golden and crisp.
Dijon mustard – Just a teaspoon. You won’t taste mustard on its own, but I think the filling tastes better with it.
Lemon zest – I get the lemon flavor without adding extra liquid, which is why I use zest instead of pouring lemon juice into the filling.
Fresh parsley – I put it in the filling, the topping and over everything at the end. It adds freshness to the butter, cheese and shrimp.
Smoked paprika – Warmth and smokiness without making it taste like paprika.
Cayenne pepper – Optional, but I like a pinch. It doesn’t make the mushrooms hot, but you can tell there’s some heat in the filling.
Panko breadcrumbs – These stay on top, where they can get crisp instead of vanishing into the filling.
Unsalted butter – Used for cooking the shrimp and again in the panko topping. The melted butter is what helps the crumbs brown instead of sitting on top looking dusty.
Olive oil – Enough to lightly coat the mushroom caps before baking.
Salt and freshly ground black pepper – Season as you go, especially because the Parmesan is already adding salt.

How to Make Shrimp Stuffed Mushrooms

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the mushrooms)
Preheat the oven to 400°F and line a baking sheet with parchment paper. Twist the stems out of the mushrooms and finely chop them. If the caps are shallow, use a small spoon to scrape out enough of the inside to give yourself more room for filling. Set the caps cavity-side up on the baking sheet, drizzle them lightly with olive oil and season with salt and pepper.
Step Two (cook the shrimp)
Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until they’re nearly done. They still have time in the oven later, so don’t fully cook them unless you enjoy rubbery shrimp. Move the shrimp to a cutting board, let them cool for a minute and roughly chop them into bite-size pieces. Keep the pieces noticeable.
Step Three (cook the mushroom stems)
Turn the heat down to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4 to 5 minutes, stirring now and then, until most of the moisture from the mushrooms has cooked away. Don’t rush this part. Extra mushroom water is the last thing I want in a cream cheese filling. Add the garlic and cook for about 30 seconds, then take the skillet off the heat and let it cool for a minute.
Step Four (make the shrimp filling)
Add the cream cheese, Parmesan, Dijon, lemon zest, parsley, smoked paprika and cayenne, if you’re using it. Stir until the cream cheese has worked its way through everything, then fold in the chopped shrimp. Season lightly with salt and pepper.
Step Five (fill and top the mushrooms)
Divide the shrimp filling among the mushroom caps, piling it over the tops. There’s lots of filling, so pile it on. Stir the panko, Parmesan, melted butter and parsley together in a small bowl, then spoon it over the mushrooms and press it lightly into the filling so half of it doesn’t end up on the baking sheet before they reach the oven.
Step Six (bake and finish)
Bake for 18 to 20 minutes, until the mushrooms are tender, the filling is hot and the Parmesan panko has turned golden on top. If everything is done but the topping still looks pale, give the mushrooms a minute or two under the broiler and keep an eye on them. Finish with chopped parsley and fresh lemon zest and serve them hot.

Recipe Tips

Choose mushrooms that are close in size so they finish baking at about the same time. A few differences are fine, but one enormous mushroom surrounded by eleven tiny ones is going to make the oven timing more annoying than it needs to be.
Don’t soak the mushrooms to wash them. Wipe away any dirt with a damp paper towel or rinse them quickly and dry them well. Mushrooms already have lots of their own water.
Pat the shrimp very dry before cooking. Extra water from the shrimp has nowhere useful to go once it reaches the filling.
If you use the broiler to brown the Parmesan panko, stay there and watch it. Panko can go from pale to scorched while you’re standing six feet away wondering where you left your wine.

Storage and Make Ahead

You can assemble the stuffed mushrooms up to 8 hours before baking. Arrange them on the baking sheet, cover and refrigerate, but leave off the Parmesan panko until you’re ready to put them in the oven. Adding the topping at the last minute gives it a much better chance of staying crisp.
Store leftover shrimp stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
For reheating, I prefer a 350°F oven or the air fryer because either one does a better job with the topping than the microwave. Heat them just until the centers are hot so the shrimp doesn’t spend a second lifetime cooking.
I don’t recommend freezing these. Mushrooms release quite a bit of water after freezing and thawing, and a cream cheese filling can change texture too. If you want to get them done ahead of time, use the 8-hour refrigerator option instead.

FAQs

Can I use white button mushrooms instead of cremini mushrooms?
Yes. White button mushrooms work fine. I prefer cremini because I like their mushroom flavor, but the two are close enough that I wouldn’t make a special trip to another store over it. Just choose larger mushrooms with enough room for the filling.
Can I use cooked shrimp?
You can, but skip the skillet step and fold the chopped cooked shrimp into the filling at the end. Keep an eye on the mushrooms toward the end of baking because the shrimp only needs to heat through.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and dry it very well before cooking. Frozen shrimp can hold onto quite a bit of water after thawing, and you don’t want that finding its way into the filling.
Do I need to bake the mushroom caps before stuffing them?
No. I fill the raw mushroom caps and bake everything together. With mushrooms this size, they have enough time to become tender during the 18 to 20 minutes in the oven without needing a separate pre-bake.
Why are my shrimp stuffed mushrooms watery?
Mushrooms release water as they cook, so some moisture is normal. Excess liquid usually comes from very wet shrimp, mushroom stems that didn’t cook long enough in the skillet or mushrooms that held onto a lot of water after washing.
What size shrimp should I buy?
I don’t worry about shrimp count for this recipe because the shrimp gets roughly chopped anyway. Medium, large or jumbo shrimp all work. I’d buy whichever good-quality raw shrimp makes sense at the store rather than paying extra for a specific size that nobody will recognize once it’s chopped.

From My Kitchen Notes

Small observations from the margins.

Some things are easier to love once they stop trying to stay whole.
There’s a difference between being held together tightly and being trapped in place.
You can keep the part that’s important and still change everything around it.
Sometimes the thing you remember most is the same thing that made it harder.
There are things I loved enough to keep ordering after I knew exactly what was wrong with them.
Heat can make anything harder to handle than expected.
Breaking something into smaller pieces is one way to finally get all of it at once.
Taking away what everyone expects doesn’t always change what something is.
I remember things that made me happy and precisely what made them difficult. I choose ease now.

More Evidence I Take Appetizers Seriously

Hot Honey Peach Chicken and Waffle Bites – pickles, peach hot honey, toothpicks.
Chicago Hot Dog Pigs in a Blanket – fully loaded Chicago dog treatment.
Honey Garlic Hasselback Kielbasa Bites – honey garlic butter, creamy mustard.
Pork Stuffed Mushrooms – fennel, cinnamon, nutmeg, seasoned pork.
Italian Stuffed Mushrooms – cheesy filling, Italian seasonings, baked.

This post may contain affiliate links. Please read my disclosure policy.

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms are filled with shrimp, cream cheese, Parmesan, shallot, garlic and chopped mushroom stems, then topped with buttery Parmesan panko and baked until golden.

Course Appetizer

Cuisine American

Keyword mushrooms stuffed with shrimp, shrimp stuffed mushrooms, shrimp stuffed mushrooms with cream cheese, stuffed mushrooms with shrimp, stuffed mushrooms with shrimp and cream cheese

Prep Time 25

Cook Time 20

Total Time 45

Servings (2 stuffed mushrooms each)

Calories 209kcal

Author Cathy Pollak

Equipment

large rimmed baking sheet Gives the mushrooms room to bake without crowding.
parchment paper Prevents the mushrooms and filling from sticking to the pan.
large skillet Used to cook the shrimp, mushroom stems and shallot.
Cutting board For prepping the mushrooms and shrimp.
chef knife For chopping ingredients.
mixing bowls For mixing the Parmesan panko topping.

Ingredients

Mushrooms:

1 lb (454 g) large cremini (baby bella) mushrooms (about 12)
1 tbsp (15 ml) olive oil
salt and pepper

Shrimp Filling:

1 tbsp (14 g) unsalted butter
12 oz (340 g) raw shrimp peeled, deveined and patted dry
1 small shallot bulb, finely diced
2 cloves garlic minced
3 oz (85 g) full-fat cream cheese softened
2 tbsps (10 g) finely grated Parmesan cheese
1 tsp (5 g) Dijon mustard
1 tsp (2 g) lemon zest
2 tbsps (8 g) finely chopped fresh parsley
¼ tsp (0.5 g) smoked paprika
pinch cayenne pepper optional
salt and pepper

Topping:

¼ cup (15 g) panko breadcrumbs
2 tbsps (10 g) finely grated Parmesan cheese
1 tbsp (14 g) unsalted butter melted
1 tsp (1 g) finely chopped fresh parsley
2 tsps (4 g) lemon zest

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the stems from the mushrooms and finely chop them. If needed, use a small spoon to scrape out a little of the inside of each mushroom cap to make more room for the filling. Arrange the caps cavity-side up on the prepared baking sheet, drizzle lightly with olive oil and season with salt and pepper.
1 lb (454 g) large cremini (baby bella) mushrooms, 1 tbsp (15 ml) olive oil, salt and pepper
Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until nearly cooked through. The shrimp will finish cooking in the oven, so avoid cooking them completely at this point. Transfer to a cutting board and let cool slightly, then roughly chop into bite-size pieces.
1 tbsp (14 g) unsalted butter, 12 oz (340 g) raw shrimp
Reduce the heat to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the mushroom moisture has mostly evaporated. Add the garlic and cook for 30 seconds, until fragrant. Remove the skillet from the heat and let cool for a minute.
1 small shallot, 2 cloves garlic
Add the cream cheese, Parmesan, Dijon mustard, lemon zest, parsley, smoked paprika and cayenne, if using. Stir until the cream cheese is incorporated, then fold in the chopped shrimp. Season lightly with salt and pepper.
3 oz (85 g) full-fat cream cheese, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (5 g) Dijon mustard, 1 tsp (2 g) lemon zest, 2 tbsps (8 g) finely chopped fresh parsley, ¼ tsp (0.5 g) smoked paprika, pinch cayenne pepper, salt and pepper
Divide the shrimp filling among the mushroom caps, mounding it slightly over the tops. In a small bowl, stir together the panko, Parmesan, melted butter and parsley. Sprinkle over the stuffed mushrooms and lightly press the topping into the filling.
¼ cup (15 g) panko breadcrumbs, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tbsp (14 g) unsalted butter
Bake for 18-20 minutes, until the mushrooms are tender, the shrimp filling is heated through and the Parmesan panko is golden brown. Sprinkle with chopped parsley and fresh lemon zest before serving.
1 tsp (1 g) finely chopped fresh parsley, 2 tsps (4 g) lemon zest

Notes

Use a damp paper towel to wipe the mushrooms clean, or rinse them briefly under cool water and pat them dry.
Roughly chop the shrimp into bite-size pieces instead of finely mincing them. This keeps the shrimp noticeable throughout the filling.
The mushrooms can be assembled up to 8 hours ahead and refrigerated. Add the breadcrumb topping right before baking.
If the topping isn't as golden as you'd like after baking, broil the mushrooms for 1-2 minutes, watching carefully to prevent burning.
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through.

If you’re making these Shrimp Stuffed Mushrooms, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Shrimp Stuffed Mushrooms? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Shrimp Stuffed Mushrooms appeared first on Noble Pig.

Cabernet Sauvignon Brown Butter Brownies

Cathy Pollak — Sun, 26 Jul 2026 17:33:48 +0000

Cabernet Sauvignon brown butter brownies are the ones you make when you’re craving chocolate and you’re not interested in lowering your standards. They’re dense, fudgy, intensely chocolatey, and grown-up enough to serve at a dinner party.

Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings

I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.

Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.

I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.

If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.

Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.

What Makes These Cabernet Brownies Different

I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.

Ingredients

Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.

How to Make Cabernet Sauvignon Brown Butter Brownies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the Cabernet reduction)
Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project.
Step Two (brown the butter and melt the chocolate)
Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident.
Step Three (mix the batter)
Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing.
Step Four (bake and let them cool)
Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.

Recipe Tips

Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.

Storage & Leftovers

Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.

FAQs

Can I use a different red wine instead of Cabernet Sauvignon?
Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir.
Do these brownies taste like wine?
Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer.
Can I leave out the balsamic vinegar?
You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition.
Can kids eat these brownies?
These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family.
Can I make these ahead of time?
Yes. In fact, I think they’re even better the next day.

From My Kitchen Notes

Small observations from the margins.

Cabernet has never really been interested in being everyone’s favorite. Neither am I.
Life gets more interesting when you stop picking the safest option on the menu.
There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
The difference between good and unforgettable is usually one decision nobody else thought to make.
If your brownies need frosting to be interesting, we should have a meeting.
For those of you ordering vanilla cake. I wish you well.
There’s a point where adding more sugar is just avoiding the conversation.
Not every ingredient needs to stand out. They only need better company.
A lot of things don’t become interesting until you stop watering them down.
The wrong palate will always ask you to become sweeter. Just walk away.
The best things always survive a bit of reduction.
Reduce long enough, and eventually all that’s left is what was there all along.
There’s a reason the most interesting bottles aren’t the sweetest ones.
Corner piece people and center piece people will never agree. That’s why the pan has both.
Just an observation but, edge people are more vocal. Center people are happier.

More Ways to Overindulge in Chocolate

Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
Chocolate Pancakes – Cocoa-rich batter with warm ganache.

This post may contain affiliate links. Please read my disclosure policy.

Cabernet Sauvignon Brown Butter Brownies

Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.

Course Dessert

Cuisine American

Keyword brown butter brownies, Cabernet Sauvignon brownies, chocolate brownies, Dutch-process cocoa brownies, fudgy brownies, homemade brownies, red wine brownies, wine dessert

Prep Time 20

Cook Time 45

Total Time 1 5

Servings to 16 squares

Calories 285kcal

Author Cathy Pollak

Equipment

9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
parchment paper Makes lifting and slicing easy.
Saucepan (small). Reduces the Cabernet Sauvignon.
light-colored saucepan Makes it easy to monitor the browned butter.
mixing bowls (large) Combines the brownie batter.
whisk Mixes the batter until smooth.
rubber spatula Folds in the flour and chocolate without overmixing.
instant-read thermometer Checks for perfectly fudgy brownies.

Ingredients

Cabernet Reduction:

1 cup (240 ml) Cabernet Sauvignon
1 tsp (5 ml) balsamic vinegar

Brownies:

¾ cup (170 g) unsalted butter
8 oz (227 g) dark chocolate (60 to 70%) divided
½ cup (50 g) Dutch-process cocoa powder
1 tsp (2 g) instant espresso powder
1 cup (200 g) granulated sugar
¾ cup (165 g) light brown sugar
3 large eggs room temperature
2 tsps (10 ml) vanilla extract
¾ tsp (4 g) fine sea salt
1 cup (120 g) all-purpose flour
flaky sea salt for finishing

Instructions

Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.
1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.
¾ cup (170 g) unsalted butter
Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.
8 oz (227 g) dark chocolate (60 to 70%)
Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.
½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.
1 cup (120 g) all-purpose flour
Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.
flaky sea salt
Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.

Notes

Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
Fold the flour in just until combined to keep the brownies dense and fudgy.
An instant-read thermometer is the most reliable way to prevent overbaking.

If you’re making these Cabernet Sauvignon Brown Butter Brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Cabernet Sauvignon Brown Butter Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Cabernet Sauvignon Brown Butter Brownies appeared first on Noble Pig.

Monte Cristo Casserole with Croissants

Cathy Pollak — Fri, 03 Apr 2026 12:37:36 +0000

Monte Cristo casserole with croissants bakes up buttery and layered with ham and Swiss in a rich custard. Finished with powdered sugar and raspberry jam, it keeps that classic Monte Cristo sweet and savory balance without the frying.

Monte Cristo Casserole with Croissants for Brunch

The Blue Bayou Restaurant was one of those places at Disneyland Park that felt like a really big deal when I was a kid, mostly because it was dark and spooky in there and you could just sit and watch the boats go by from Pirates of the Caribbean while we were eating like that was a completely normal dining experience. It always felt like peak childhood.

The first time I didn’t even know what a Monte Cristo was. The only thing I had ever seen was The Count of Monte Cristo, which sat on a bookshelf in our house and obviously had nothing to do with what I was about to order, so when the waitress said it was kind of like French toast, I was in.

I called it the French toast sandwich every time I ordered it and that was that.

It came out hot, with ham and melted cheese, powdered sugar all over the top, and something sweet on the side, and I didn’t think twice about it. I knew I liked it and I was going to order it again the next time we came back. And I did. For years to come.

Now here’s something that always drives me crazy around Easter.

Everyone wants ham for brunch, but no one wants to necessarily deal with a giant ham first thing in the morning. What they really want is everything that comes after that. The casseroles, baked dishes, something you can scoop onto a plate that feels indulgent alongside the chocolate Easter bunnies you have sitting on the table.

So my suggestion is to make the ham the day before while you’re not frantically trying to make everything else. Buy a good one, cook it on Saturday, and don’t think anything of it. By the time brunch rolls around, your work is done, and you can put it into something people really want to eat.

This Monte Cristo casserole with croissants ends up right there, more like a breakfast casserole than anything else, a breakfast bake that’s ready for the ham you made the day before. The soft layers from the croissants hold the custard instead of falling apart, and give you that same salty-sweet thing that made the sandwich so good in the first place.

Powdered sugar over the top, raspberry jam on the side, and it all comes together without forcing anything.

Why This Monte Cristo Casserole Fits Brunch

The croissants make this feel different right away. This breakfast casserole version isn’t just richer, it stays soft in layers instead of turning into one solid piece, which is exactly what you want when you’re serving it for brunch.
You still get that top layer that sets from the custard, so there’s something to cut into instead of everything blending together. It’s like the best part of French toast.
Ham, Swiss, powdered sugar, and jam are a combination that once you’ve had it, you don’t question again.

Ingredients

Buttery Croissants – This is what separates this from a standard breakfast casserole. They soak up the custard differently than standard bread and give that soft, layered texture.
Diced ham – Classic for a Monte Cristo, and what makes this work as a breakfast casserole or holiday brunch bake. You can use a ham steak if leftover baked ham is not available.
Swiss cheese – Melts well and has that mild, slightly nutty flavor that fits without competing with anything else. Other cheeses can work, but this is the one.
Eggs + milk – This is your custard base. It’s what sets everything so it slices into neat squares instead of falling apart.
Dijon mustard – Enough to add tanginess. You don’t taste mustard, but it changes the whole thing.
Nutmeg – Small amount, but it adds that little something you’ll miss if it wasn’t there.
Salt + pepper – Needed to balance everything.
Confectioners’ sugar – This is what makes it a Monte Cristo. Without it, it’s just a ham and cheese bake.
Raspberry jam – The traditional sweet side of a Monte Cristo. You can warm it into a quick sauce or serve it straight.

How to Make Monte Cristo Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the oven on and the pan ready)
Preheat the oven to 350°F (175°C) and give your 9 x 13-inch (23 x 33 cm) dish a quick spray.
Step Two (make the base)
Cut the croissants into 1-inch (2.5 cm) pieces and spread them out in the dish. Add the ham, then half of the Swiss so it starts working into everything instead of sitting on top.
Step Three (make the custard)
Whisk the eggs, milk, Dijon, nutmeg, salt, and pepper together until it’s fully combined. Pour it over the croissants and press down lightly so it starts soaking in. Don’t flatten it, just enough to get things moving. Finish with the rest of the cheese.
Step Four (bake)
Bake for 45 to 50 minutes, until the top is golden and the center is set. You don’t want it runny.
Step Five (let it sit, then finish)
Let it sit for about 10 minutes before cutting so it has a chance to firm up. Dust with powdered sugar right before serving.

Recipe Tips

Use fresh croissants if you can. They soak up the custard better and give you that soft, layered texture instead of everything blending together.
If you don’t have leftover ham, ham steak can be used. Turkey or chicken work too if that’s what you have on hand.
Don’t skip the powdered sugar. It might seem like a small detail, but it’s what gives you that sweet-salty contrast that makes it taste like a Monte Cristo.
Let the casserole rest for about 10 minutes after baking before cutting into it. It gives everything a chance to set so you get nice slices instead of a mess.
If you want to change it up, add a drizzle of maple syrup or serve it with fresh fruit alongside the raspberry jam.
For more of a sauce, warm the raspberry jam with a splash of water until it loosens slightly.

Storage

Store any leftovers covered in the refrigerator. They’ll keep for about 3 days and hold up well.
To reheat, warm individual portions in the microwave for 45 to 60 seconds, or use the air fryer at 350°F for a few minutes to bring some texture back.
If reheating the whole casserole, cover it and warm it in a 350°F (175°C) oven for 15 to 20 minutes, until heated through.
It freezes well too. Let it cool completely, wrap it well, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What should I serve with Monte Cristo casserole?
Serve it with breakfast potatoes, a honey-lime fruit salad, or a strawberry spinach salad.
What can I serve instead of raspberry jam?
You can use strawberry, blackberry jam, or orange marmalade. If you want something less sweet, hot honey works well.
Can I make this casserole the night before?
Yes. Assemble it, cover it, and refrigerate overnight. Let it sit out briefly before baking if you’re using a glass dish so it doesn’t go from cold to hot.
Do I have to use powdered sugar?
No, but it’s what makes it a Monte Cristo. If you’re unsure, serve it on the side and let people decide for themselves.
Can I make this without ham?
You can use turkey or chicken instead. It changes the flavor slightly, but the casserole stays the same, like in my leftover turkey-cranberry Monte Cristo sandwiches. You could also make this sandwich with leftover ham.
How do I store and reheat Monte Cristo casserole?
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F (175°C) oven until heated through.
Can I use regular bread instead of croissants?
You can, but croissants give this casserole its soft, layered texture. Bread will work, but the final result will be more uniform and less rich.

From My Kitchen Notes

Just a few observations, not recipe tips.

Stop getting up at 4 a.m. to put a ham or a turkey in the oven for a meal that isn’t happening until late morning or the afternoon. I watched that happen my entire childhood and I still don’t understand it.
There was a whole generation of women just…awake in the dark, preheating ovens like it was a moral obligation. I’m not doing that.
If I can make something the day before and walk into the kitchen like I planned my life correctly, I’m doing that every time. And I do.
Eating inside the Blue Bayou Restaurant while boats float by from Pirates of the Caribbean teaches you very early that environment can override logic.
Ham, cheese, powdered sugar, and jam should not make sense together, and yet it’s one of the best combos.
I trusted one sentence from a waitress when I was a kid and created a long-term relationship with a sandwich around it. That feels like useful information about myself.
Brunch is where people pretend they have control and then immediately prove otherwise.
Croissants in breakfast casseroles don’t act like bread, which is why they work.
Some combinations only make sense when you stop trying to keep them apart.
A whole ham on a platter is for the person hosting. A casserole is for everyone else.
Come sit next to me while I tell you something… not everyone wants a giant slab of ham with brunch or as leftovers. I know that’s hard to accept, but it’s true.
There’s always a moment where something either sets or falls apart. You don’t get both.
I pay attention to what changes when something that’s always there suddenly isn’t. That’s usually where the truth shows up.
There’s always one bite that tells you the whole story. You don’t need the rest once you’ve had that.
Not everything that looks stable is, and not everything that changes is falling apart.
There’s a point where something stops being casual and starts meaning something, and you don’t get to decide exactly when that happens.

More Breakfast Casseroles

Bagel Breakfast Casserole with Kielbasa – smoky sausage and melted cheddar.
Ham and Cheese Croissant Breakfast Bake – buttery layers with baked ham and cheese.
Overnight Breakfast Casserole – biscuits, bacon, sausage, and eggs.
Cheesy Pepperoni Strata – layered bread, pepperoni, spinach, and cheese.

This post may contain affiliate links. Please read my disclosure policy.

Monte Cristo Casserole with Croissants

Monte Cristo casserole with buttery croissants, savory ham, and Swiss cheese baked in a rich custard. Finished with powdered sugar and served with raspberry jam, it brings that classic sweet and savory balance into an easy brunch or dinner bake.

Course Breakfast, Main Course

Cuisine American

Keyword baked Monte Cristo casserole, croissant breakfast casserole, Monte Cristo bake, Monte Cristo breakfast casserole, Monte Cristo Casserole, Monte Cristo casserole recipe, Monte Cristo casserole with croissants

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 460kcal

Author Cathy Pollak

Equipment

baking pan 9x13 Holds the casserole for even baking.
Knife For cutting croissants and dicing ham.
measuring cups and spoons For accurate ingredient measurement.
mixing bowls For preparing the custard.
whisk For blending the custard until smooth.

Ingredients

cooking spray
6 large (~300 g) croissants
8 oz (225 g) diced ham
8 oz (225 g) shredded Swiss cheese divided
5 large eggs
1 cup (240 ml) whole milk
1 tbsp (15 ml) Dijon mustard
¼ tsp (0.5 g) ground nutmeg
½ tsp (3 g) table salt
¼ tsp (0.5 g) black pepper
1 tbsp (8 g) powdered sugar
raspberry jam for serving

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch (23 x 33 cm) casserole dish with nonstick cooking spray.
cooking spray
Cut the croissants into 1-inch (2.5 cm) pieces and arrange them evenly in the prepared dish. Scatter the diced ham over the top, then sprinkle with half of the Swiss cheese.
6 large (~300 g) croissants, 8 oz (225 g) diced ham, 8 oz (225 g) shredded Swiss cheese
In a medium bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, salt, and pepper until fully combined. Pour the custard evenly over the croissants, pressing lightly so the bread begins to absorb the mixture. Top with the remaining Swiss cheese.
5 large eggs, 1 cup (240 ml) whole milk, 1 tbsp (15 ml) Dijon mustard, ¼ tsp (0.5 g) ground nutmeg, ½ tsp (3 g) table salt , ¼ tsp (0.5 g) black pepper
Bake for 45 to 50 minutes, until the casserole is golden brown and the center is set. Let it rest for 10 minutes before serving to allow the custard to firm up.
Lightly dust with powdered sugar just before serving and serve with raspberry jam.
1 tbsp (8 g) powdered sugar, raspberry jam

Notes

Croissants give this casserole a softer, layered texture compared to standard bread.
Leftover ham works well here, but diced ham steak can be used. Turkey or chicken can also be substituted.
Letting the casserole rest after baking helps it slice cleanly and hold together.
Raspberry jam can be served as-is or gently warmed for a looser, sauce-like consistency.

For optimal outcomes when preparing this Monte Cristo casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you made this Monte Cristo Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Monte Cristo Casserole with Croissants appeared first on Noble Pig.

Italian Cookies

Cathy Pollak — Thu, 26 Mar 2026 12:06:00 +0000

These are the soft Italian cookies with glaze and sprinkles everyone recognizes immediately. Lightly flavored with anise and easy to make, they stay tender and keep their texture for days.

Italian Cookies, and the Easter Bunny I Didn’t Trust

Italian cookies are the soft, glazed ones with sprinkles that make an appearance every holiday tray. They are pale, not browned, with a light anise flavor and thin glaze that keeps the nonpareils in place. The kind you eat without thinking, and suddenly you’ve had four.

For me, they’re tied to Easter, which is unfortunate, because I refused to go near the Easter bunny. Not just once or twice, but for years.

This was the 70s, and the mall Easter Bunny was not cute. In fact, it was terrifying. It had big, very visible teeth, like it was ready to use them. The eyes didn’t blink, the smile didn’t change, and the whole thing looked like something that could bite you and then keep smiling through it.

I had a rabbit at home named Peter who chomped on my fingers any chance he got, so in my mind this was just Peter scaled up and dressed for the mall.

My dad, for reasons I still don’t understand, kept trying to make this Easter bunny photo moment happen.

“Just go tell him what you want.” “No.” We went in circles like that until one year, he tried something different.

“What if you bring him something?” “…like what?”

“A carrot.” I remember looking at him and thinking, you have completely misread this situation.

“No. If I have to go near that thing, I’m bringing cookies.” He paused. Then, “Okay.”

We stopped at a bakery on the way. I picked out soft, glazed sprinkle cookies. White icing, rainbow sprinkles, soft centers. The kind that looked like a peace offering.

“I’m giving these to him,” I said. We got in line at the mall.

This is the part I remember: I crushed and mangled the heck out of those cookies. Not on purpose. Just slowly while standing there. The longer we waited, the worse it got. By the time we reached the front, they were basically crumbs inside the bag.

“Just hand them to him,” my dad said. I walked up, held out the bag, and didn’t say a word.

He took them. He kept them. I felt like that worked. I sat on his lap. They took the picture.

“What do you want in your Easter basket?” “A pink basket. A big chocolate bunny with really big ears. And those See’s candy eggs, the ones where you look inside and there’s a whole Easter scene. And candy necklaces.” The kind that leaves your neck stained and you eat them anyway.

That was it. I brought cookies and the bunny listened.

These Italian cookies remind me of the ones I picked out in the bakery case. They’re soft, not dry, glazed on top, covered in nonpareils, and usually flavored with anise, though you can change that if you want. The kind you’ve seen everywhere.

They make a lot, seventy-five to a hundred cookies, which is what you need when you’re putting something together ahead of time.

I still bring cookies when I’m not entirely sure what I’m walking into.

It doesn’t fix anything. But it usually gets me close enough.

What These Italian Cookies Are Like

These are soft Italian cookies, and they stay that way for days if they’re baked the way they should be.
They’re meant to stay pale on top, almost like they’re not finished, and that’s what keeps them from going in the wrong direction.
The glaze is light and simple, just enough to coat the top and set so the nonpareils stay where they’re supposed to.
The nonpareils aren’t decorative, they’re part of the identity, and without them they’re not the same.
Anise is the traditional flavor, and it’s what people expect even if they can’t quite explain why. You can change the flavor if you want, and vanilla, almond, lemon, or orange all work, but the cookie part stays the same.
The combination of butter and shortening is what keeps the texture soft without turning dense or crumbly.
These aren’t the kind of cookies that try to stand out, but they’re always the ones that get finished.
They’re simple to make, but they don’t recover if they’re overbaked, and you’ll know it when it happens.

Ingredients

All-purpose flour – this is what keeps everything together, but it doesn’t do it by itself.
Baking powder – the difference between something that lifts and something that just sits there.
Salt – necessary.
Butter – this is where the flavor starts, but it’s not what keeps them soft.
Shortening – this is what keeps them soft longer than you’re expecting.
Granulated sugar – enough to sweeten.
Eggs – they bind everything and help the dough come together smoothly.
Anise extract – the traditional flavor.
Milk – loosens the dough without making it too thin.
Confectioners’ sugar – this is what makes the glaze set instead of running off.
Nonpareils – they don’t change the flavor, but they change how the cookies look before you even taste them.

How to Make Italian Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (sift the dry ingredients)
Sift the flour, baking powder, and salt together and set aside. It doesn’t seem like much, but this is what keeps them from going dense later.
Step Two (melt and mix the base)
Melt the butter and shortening just until melted, then beat until smooth. Add the sugar and mix. Add the eggs one at a time, mixing after each one until it comes together, then stir in the anise. It should look smooth at this point, not separated.
Step Three (bring the dough together)
Add the dry ingredients and mix just until the dough comes together. Stop there. The dough should feel soft and a little tacky. If it’s too sticky to handle, add a small amount of flour, but don’t overcorrect. It’s supposed to feel like it might not hold, but it will.
Step Four (roll and bake)
Roll into small balls and place on ungreased baking sheets with space between each one. Bake at 375°F for 8 to 10 minutes. The bottoms should be lightly golden, but the tops stay pale. That’s the point. If they brown, they’ve already gone too far.
Step Five (cool completely)
Move to a rack and let them cool completely. If they’re still warm, the glaze won’t cooperate, and there’s no fixing that after.
Step Six (make the glaze)
Stir the milk into the confectioners’ sugar with the anise until smooth. You want it thick enough to coat the top without sliding off and taking everything with it.
Step Seven (glaze and finish)
Dip the tops, let the excess drip, then add the nonpareils right away. Let them sit until the glaze sets. Don’t hurry that part. It decides how they hold up later.

Recipe Tips

If your dough feels too easy to handle, you probably went too far with the flour. It should feel a little questionable.
Give them space on the baking sheet. They spread more than they look like they will.
These are supposed to stay pale. If the tops take on color, they’re already moving away from what they’re meant to be. The bottoms will tell you more than the tops. That’s where you check.
Don’t keep mixing once the dough comes together. It doesn’t improve with more effort.
If the glaze disappears into the cookie, it wasn’t going to hold no matter what you did.
Anise is traditional, but it’s not locked in. Vanilla, almond, lemon, or orange all work if that’s what you prefer.
Add the nonpareils right away or they won’t stick, and then you’re stuck dealing with it.
Let the glaze set fully before stacking or storing the cookies between parchment paper.
These look simple, but they don’t really tolerate shortcuts. You’ll see it in the final batch.

Storage and Freezing

Keep these in a covered container at room temperature and they stay soft for several days. They hold their texture well, which is part of the reason they show up everywhere.
If you’re stacking them, let the glaze set completely first and use parchment between layers so nothing sticks or smears.
For longer storage, freeze them before glazing. Bake the cookies, let them cool, then freeze them without the glaze. Once thawed, glaze and add the nonpareils. The freezer tends to crack the glaze and make the colors run, which is not the direction you want.
They come back just fine as long as you finish them after thawing.

FAQs

Why are my Italian cookies dry?
They were overbaked, or the dough had too much flour. These are supposed to stay pale on top and soft all the way through. If they go too far, you’ll feel it immediately.
Why did my cookies spread too much?
The dough was too soft or out of balance before it went in. A little tacky is fine. Loose is not.
Why didn’t my glaze set?
Either the cookies were still warm or the glaze was too thin. It should sit on top and hold, not disappear into the cookie.
Why did my glaze crack?
It was too thick, or the cookies went somewhere cold and came back. The glaze doesn’t love temperature swings.
Why are my cookies browned on top?
The oven ran hot or they stayed in too long. These aren’t supposed to take on color. Once they do, they’re not the same.
Do I have to use nonpareils?
You don’t have to, but you’ll notice the difference. They’re part of what makes these distinct.
How can I make the dough ahead of time?
You can make the dough ahead and refrigerate it for up to 24 hours. Keep it tightly wrapped so it doesn’t dry out. Let it sit at room temperature just long enough to soften before rolling.
How do I make sure to get 100 cookies out of this dough?
Weigh the total dough in grams and divide by 100 to get the weight for each cookie. Then portion them out with a scale so they bake evenly.
Can I add nuts or other mix-ins to the dough?
You can add chopped nuts if you want, but it changes the texture and that’s not how these are usually made.
How can I make the glaze thicker or thinner?
Add more confectioners’ sugar to thicken the glaze or a little milk to loosen it. Adjust slowly until it sits where it should.

From My Kitchen Notes

Just a few notes.

I still don’t understand why parents needed photographic proof that we sat on a scary, giant rabbit’s lap. There was a whole line of us, all acting like this was fine.
The mall’s Easter bunny teeth were the problem. Who else remembers the bigger-than-life, denture, chaos teeth?
If something looks like it might bite you, bringing cookies still feels like a reasonable approach.
The bunny kept the cookies. That felt like confirmation, but I’m not sure of what. It satisfied me.
There are situations where you don’t feel in control, and you either walk away or step forward and see what happens. I’ve never been someone who walks away.
If something feels uncertain, I tend to bring something with me. It doesn’t change what the situation is. But it changes how I walk into it.
The glaze looks simple, but it sets a boundary. Without it, everything blends together more than it should.
Nonpareils are not about taste. They’re about signaling what this is before you even take a bite.
Anise is what people expect, even if they say they don’t like it.
Too much handling and the dough changes. It stops responding the same way. You don’t fix that later.
There’s a point where adding more doesn’t improve anything. It just makes it harder to hold together.
Some things only work because they were set up right from the beginning.
If they spread too much, there’s no pulling them back in.
You can tell when something held, and when it didn’t. No one has to explain it.
Not everything that looks put together is stable. And not everything that holds together looks inspiring. I’ve found it’s usually one or the other.
I tend to know before I’m done.

More Cookies Like These

Amaretti Cookies – soft almond cookies with powdered sugar.
Danish Wedding Cookies – buttery cookies rolled in powdered sugar.
Tiramisu Cookies – mascarpone frosting with cocoa finish.
Panko Cookies – buttery cookies with crunchy panko.

This post may contain affiliate links. Please read my disclosure policy.

Italian Cookies

Soft Italian cookies with a light anise flavor, finished with a smooth glaze and rainbow sprinkles. These classic Italian cookies stay tender thanks to a butter and shortening dough and are perfect for cookie trays, Christmas, and Easter baking.

Course Dessert

Cuisine Italian

Keyword glazed Italian cookies, how to make Italian cookies, Italian anise cookies, Italian cookie recipe, Italian Cookies, Italian cookies recipe, Italian cookies with icing, soft Italian cookies, traditional Italian cookies

Prep Time 30

Cook Time 10

Total Time 40

Servings to 100 cookies

Calories 120kcal

Author Cathy Pollak

Equipment

measuring cups and spoons Accuracy helps keep dough soft, not dry.
mixing bowls Separate wet and dry.
Sieve Even rise, lighter cookies.
hand mixer or stand mixer. Smotth butter and sugar base.
baking sheet Pale tops, lightly browned bottoms.
cooling rack Prevents soggy bottoms.
kitchen scale (optional). Consistent cookie size.

Ingredients

Cookies:

3 cups (375 g) all-purpose flour
5 tsps (20 grams) baking powder
½ tsp (3 grams) table salt
8 tbsps (112 g) butter
¼ cup (48 g) shortening
¾ cup (150 grams) granulated sugar
4 large eggs room temperature
2 tsps (10 ml) anise extract can also use vanilla, almond, lemon or orange extract.

Glaze:

3-4 tbsps (45-60 ml) milk
2 cups (240 g) confectioners' sugar
1 tsp (5 ml) anise extract use the same flavor extract you used in the cookie recipe.
nonpareils sprinkles make sure you have enough on hand for all the cookies.

Instructions

Sift the flour, baking powder, and salt together in a bowl and set aside.
3 cups (375 g) all-purpose flour, 5 tsps (20 grams) baking powder, ½ tsp (3 grams) table salt
Melt the butter and shortening together until just melted, then beat until smooth. Add the granulated sugar and mix until fully combined. Add the eggs one at a time, mixing after each addition until the mixture is smooth, then stir in the anise extract.
8 tbsps (112 g) butter, ¼ cup (48 g) shortening, ¾ cup (150 grams) granulated sugar, 4 large eggs, 2 tsps (10 ml) anise extract
Gradually add the flour mixture and mix just until the dough comes together. Do not overmix. The dough should feel soft and slightly tacky. If it’s too sticky to roll, add a small amount of flour, but keep the dough on the softer side.
3 cups (375 g) all-purpose flour
Roll the dough into small balls and place them on ungreased baking sheets, leaving space between each one. Bake at 375°F for 8 to 10 minutes. The bottoms should be lightly golden, while the tops should stay pale. If the tops start to brown, the cookies have baked too long and will lose their soft texture.
Transfer the cookies to a wire rack and let them cool completely before glazing.
For the glaze, stir the milk into the confectioners' sugar along with the anise extract until smooth. The glaze should be thick enough to coat the top of the cookies without running off.
3-4 tbsps (45-60 ml) milk, 2 cups (240 g) confectioners' sugar, 1 tsp (5 ml) anise extract
Dip the tops of the cooled cookies into the glaze, let the excess drip off, then immediately add the nonpareils. Set the cookies aside and let the glaze dry completely before serving.
nonpareils sprinkles

Video

Notes

Keep the dough soft. If too much flour is added, the cookies will lose their tender texture.
The tops should stay pale. If they brown, the cookies have baked too long and will not be as soft.
Do not skip the shortening. The butter and shortening combination is what gives these cookies their classic texture.
Anise is traditional, but vanilla, almond, lemon, or orange extract can be used if preferred.
Let the cookies cool completely before glazing or the glaze will slide off.
The glaze should be thick enough to coat the top without running down the sides.
For consistent sizing, weigh the dough and divide evenly. This helps the cookies bake at the same rate.

If you’re making these Italian Cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Italian Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Italian Cookies appeared first on Noble Pig.

Ham and Cabbage Soup

Cathy Pollak — Mon, 23 Mar 2026 17:30:06 +0000

Ham and cabbage soup is a full pot of cabbage, potatoes, and ham that cooks down into something you can keep going back to for a few days. It works in the slow cooker when you’ve got time, or on the stove when you don’t.

Ham and Cabbage Soup, and the Day I Didn’t Hate Kindergarten

Ham and cabbage soup is what I make when there’s leftover ham sitting in the fridge and a head of cabbage that needs to be used before it goes too far. I add potatoes and broth, and at some point, it just becomes soup. I usually make it in the slow cooker because I don’t feel like standing over the stove for something that’s this simple, but if you want to do it on the stovetop you can. It’s the same ingredients, just a different amount of attention.

I grew up on this kind of soup. My grandmother was always making something in a giant pot that felt too big, and I would drag a chair over to the stove so I could reach the pot and stir, which she let me do even though I probably wasn’t helping anything. That’s where I told her everything, while standing there, watching something simmer away.

I hated kindergarten. I have an August birthday, so I was on the younger side, I was also painfully shy, the kind of shy where getting on the bus felt like a full-body event and walking home alone afterward was worse. I didn’t want to be there, I didn’t talk, I just waited for it to be over. And then one day, it wasn’t terrible.

I came home, climbed up on the chair, started stirring whatever soup she had going, and she asked me, like she always did, “How was school?” And I said, “It was good today.”

She looked at me like, this is new. “Why?” And I said, “A man came and sang that song that’s always on the radio. The Rhinestone Cowboy one.” She just nodded. “Oh. That’s nice.”

That was it. Back to soup.

A couple days later, that song comes on the radio again and she goes, “Oh, that’s your song. The one from your school.” My parents are in the room now. “What do you mean, your song?” And she says, “The man who came to her class and sang it.” My mom turns to me. “What man?” “The man. He had a guitar. He sat in one of those tiny chairs and sang Rhinestone Cowboy.”

“Like… a parent?” “I don’t know. Maybe someone’s grandpa.” They just stared at me. “There is no way,” my dad goes. “That’s Glen Campbell.” And I’m like, okay.

“That’s Glen Campbell,” my mom repeats, already halfway out of her chair. “That’s not someone’s grandpa. That’s Glen Campbell.” Which meant nothing to me.

He sat in a tiny chair. He sang a song while we had snack on the rug. He gave everyone a high five and that felt like enough.

When my mom did finally ask the teacher, it was confirmed Glen Campbell was there, at the height of everything, number one song on the radio, huge star, just… sitting in a kindergarten classroom singing Rhinestone Cowboy to a bunch of five and six year olds like it was a completely normal thing to be doing. Turns out he was friends with my teacher.

My parents had a million questions after that. “What did he say?” “What was he like?” “How long was he there?”

And I had nothing. I remember the chair. I remember the guitar. I remember the high five.

And I remember coming home and standing at the stove, stirring soup, telling my grandma about it like it was just another thing that happened. That’s the only part that stuck.

This soup is the same thing. It’s not trying to be anything mind blowing. It’s cabbage that cooks all the way down, the potatoes give the broth a little body, the ham hock holds most of the flavor, and if you let it sit overnight it’s even better the next day.

It’s ham and cabbage soup.

Just… not the kind you think about too much while it’s happening.

What This Soup Turns Into

Brothy, not thick, not watery.
The cabbage cooks down and softens into the broth.
Potatoes break down enough to give it mouthfeel.
Ham is in every bite, and the flavor runs through everything because of the ham hock.
Savory, slightly salty from the ham, with some sweetness from the cabbage and carrots.
Chunky enough to know what’s in it, but nothing feels off.
Better the next day once it’s had time to sit in the fridge.

Ingredients

Low sodium chicken or vegetable broth – don’t start salty or you’ll spend the rest of the time adjusting it. You’re building this from the start, not fixing it later.
Yellow onion – the first thing in the pot, every time.
Carrots – they come through a little sweeter than expected.
Celery – the one ingredient you notice when it’s missing.
Garlic – two cloves is standard. More is a decision.
Green cabbage – it looks like too much until it isn’t. Give it time, it changes on its own.
Russet potatoes – they soften and give something back to the broth.
Ham – cut into pieces, not tiny scraps. If you’re starting from a whole ham, this is how I make and carve a bone-in holiday ham.
Parsley – it feels necessary. Dried in the soup, fresh for garnish.
Dried rosemary – tiny, but mighty.
Coarse ground pepper – needed.
Ham hock – this is where the flavor comes from. This isn’t where you hold back. It’s used the same way in my grandmother’s sauerkraut recipe.

How to Make Ham and Cabbage Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (everything goes in)
Add the broth, onion, carrots, celery, garlic, cabbage, potatoes, ham, parsley, rosemary, and pepper to the slow cooker. Give it a quick stir so nothing’s sitting dry on top acting like it’s not part of this.
Step Two (ham hock, obviously)
Set the ham hock right in the middle and press it down so it’s mostly under the broth. That’s where the depth comes from.
Step Three (leave it alone)
Cover and cook on low for 6 to 8 hours or on medium for about 4. The cabbage cooks all the way down, the potatoes soften, and the whole thing starts to smell like it’s been going all day.
Step Four (take it out, put it back)
Pull out the ham hock. If there’s anything worth keeping on it, pull it off and drop it back into the pot. Give it a stir so everything finds its place again.
Step Five (taste it first)
Taste the broth before you add anything. The ham and the ham hock have already done a lot here. You’ll know if it needs anything.
Step Six (serve it)
Ladle it into bowls, add a little fresh parsley if you have it, and that’s it. Bread on the side if you want it.

Stovetop Directions

If you’d rather make this on the stove, heat a little olive oil in a large pot and cook the onion, carrots, and celery for 5 to 6 minutes until they start to soften. Add the garlic and cook another minute, then add the broth, cabbage, potatoes, ham, parsley, rosemary, pepper, and the ham hock. Bring it to a simmer and let it cook for 20 to 25 minutes, until the vegetables are tender and the broth has taken on that same ham-forward flavor. Pull out the ham hock, add back any meat, and that’s it. This method will have less flavor. It just gets to the end faster.

Recipe Tips

Don’t add salt at the beginning. Between the ham and the ham hock, it’s likely enough. Taste it at the end.
Use low sodium broth. If you don’t have it, use 4 cups broth and 2 cups water or you’ll spend the rest of the time trying to fix it.
This works best with leftover ham from a bone-in ham, since that’s where the ham hock comes from. Spiral hams won’t give you one.
If you don’t have a ham hock, you can buy one in the meat section. They usually have them.
If you don’t have leftover ham, use a ham steak and cut it into pieces. It will work, just not the same depth. Don’t use deli ham. It won’t hold together.
Cut your vegetables roughly the same size so nothing is done too early while something else is still catching up.
Cabbage shrinks more than you think it will. What looks like too much isn’t.
If you want to add more to it, white beans, cauliflower, or kale fit. Just don’t overload it to the point where it stops being soup.

Storage

Store leftovers in an airtight container in the fridge for 3 to 4 days. It tastes better the next day.
The potatoes keep softening as it sits, and the cabbage cooks down even more.
If it starts tasting too strong, add a little water or broth and warm it back up.
This doesn’t freeze well. The potatoes don’t come back the same and the texture changes.
Reheat gently on the stove or in the microwave until hot. It doesn’t need much.

FAQs

Why does my broth look cloudy?
It’s the potatoes and everything moving as it cooks. That’s normal.
Why does it smell stronger after a day in the fridge?
Cabbage keeps going. That’s part of it.
Do I need to skim anything off the top?
No. This isn’t that kind of soup.
Why do my potatoes feel like they’re disappearing?
They break down as they cook. That’s where some of the body comes from.
Can I leave it in the slow cooker longer than 6 to 8 hours?
You can, but everything will go further than you want it to.
Why does this taste different every time I make it?
Because the ham is always a little different. That’s what drives most of the flavor.
Can I make this without cabbage?
You can, but then it’s a different soup.

From My Kitchen Notes

Not recipe tips, just musings.

Some things get better the longer they sit. Not everything, but this does.
I had no idea Glen Campbell was a big deal, so he wasn’t. He was just a man in a tiny chair with a guitar, and that was enough for me.
I still don’t care about celebrities or their opinions.
I hated kindergarten, but I liked standing at the stove afterward, which is probably the only part that mattered.
There’s a moment where everything in the pot still feels separate. It doesn’t stay that way.
The fact that I thought Glen Campbell was a grandpa, but he was really in his forties makes me laugh now.
Ham is the driver here. The rest falls into place if you give it time.
There are things you don’t recognize as important when they’re happening. That doesn’t make them less real.
Some things only make sense later, and some things don’t need to.
A ham hock and a Polish grandmother, neither is subtle. Neither asks for approval, but both change everything they touch.
You can leave things out of this soup, but you’ll know.
There’s a point where not doing anything becomes the decision. Noted.
Not everything in the pot is meant to stand out. Some things are there to carry everything else.
I don’t remember most of kindergarten. I remember the smell of soup after, and this story because it was repeated back to me many times during my childhood.
You can make something out of whatever you have, but it only works if you let it change.
There are ingredients you add because they’re necessary, and ingredients you add because you know what happens if you leave them out.
Some things don’t declare themselves while they’re happening. They just become obvious later.
You can stand right next to something and not realize what you’re looking at.
There’s always more going on in a pot like this than it looks like from the outside.

More Brothy Soups

Wonton Soup – clear broth, quick, simple.
Minestrone Soup – vegetables, beans, broth.
Slow Cooker Thai Chicken Noodle Soup – broth, noodles, slow cooked.
Thai Chicken Curry Soup with Coconut Milk – brothy, coconut, a little richer.

This post may contain affiliate links. Please read my disclosure policy.

Ham and Cabbage Soup

Ham and cabbage soup with potatoes, cabbage, and ham cooked into a brothy soup with soft vegetables and a savory broth. Slow cooker or stovetop depending on how you make it.

Course Main Course, Soup

Cuisine American

Keyword cabbage soup with ham, ham and cabbage soup, ham cabbage potato soup, leftover ham soup, slow cooker cabbage soup

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 240kcal

Author Cathy Pollak

Equipment

slow cooker Cooks the soup low and slow for better flavor.
Dutch Oven or large pot. For stovetop version.
Ladle For serving.

Ingredients

6 cups (1.4 L) low-sodium chicken broth or vegetable broth.
1 large yellow onion diced
2 large carrots peeled and chopped
3 celery ribs chopped
2 cloves garlic minced
3 cups (180 g) chopped green cabbage
2 cups (300 g) peeled and diced russet potatoes
1½ cups (225 g) chopped ham
1 tsp (2 g) dried parsley
½ tsp (0.5 g) dried rosemary leaves
½ tsp (0.5 g) coarse ground black pepper
1 ham hock
fresh parsley for garnish (optional)

Instructions

Instructions (Slow Cooker):

Add the broth, diced onion, carrots, celery, garlic, chopped cabbage, potatoes, ham, parsley, rosemary, and black pepper to the slow cooker. Stir to combine so the vegetables are evenly distributed in the broth.
6 cups (1.4 L) low-sodium chicken broth, 1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper
Nestle the ham hock into the center of the soup, making sure it is mostly submerged so it can release flavor into the broth as it cooks.
1 ham hock
Cover and cook on low for 6 to 8 hours or on medium for about 4 hours, until the cabbage is very tender, the potatoes are soft, and the broth has taken on a rich, savory flavor from the ham.
Remove the ham hock and discard it or pull off any usable meat and return it to the soup. Stir the soup gently to redistribute the ingredients.
Taste the broth before adding any salt. The ham and ham hock will add salt as the soup cooks, so additional seasoning may not be needed.
Ladle the soup into bowls and serve hot, with chopped parsley and additional ham if desired.
fresh parsley

Instructions (Stovetop):

Heat 1 tablespoon (15 ml) olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened. Stir in the garlic and cook for 1 minute.
1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic
Add the broth, cabbage, potatoes, ham, parsley, rosemary, black pepper, and ham hock. Bring to a simmer and cook for 20 to 25 minutes, until the vegetables are tender.
6 cups (1.4 L) low-sodium chicken broth, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper, 1 ham hock
Remove the ham hock, return any usable meat to the pot, and taste before adding salt. Add fresh parsley for garnish if you like.

Notes

Use leftover ham cut into chunks, not thin deli slices.
Low-sodium broth is important to prevent the soup from becoming too salty. If needed, use 4 cups broth and 2 cups water.
The ham hock adds depth of flavor but can be omitted; adjust salt at the end if needed.
Additional vegetables like cauliflower, kale, or white beans can be added.

If you’re making this Ham and Cabbage Soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Ham and Cabbage Soup? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ham and Cabbage Soup appeared first on Noble Pig.

Ham and Cheese Croissant Breakfast Bake

Cathy Pollak — Sat, 14 Mar 2026 15:42:28 +0000

This ham and cheese croissant breakfast bake layers buttery croissants with diced ham, Swiss and cheddar cheese, and a rich egg custard baked until golden and puffed.

Ham and Cheese Croissant Breakfast Bake and A Very Early Victory

This ham and cheese croissant breakfast bake always reminds me of Easter mornings.

When I was about five years old, our local grocery store, Alpha Beta, held an Easter coloring contest for kids. They handed out these little coloring pages at the front of the store, and you could enter them in different age groups. I was so extremely serious about coloring at that point in my life. Markers, a 64-box of crayons, colored pencils. I treated the whole thing like it was a major art competition.

A few days before Easter, the phone rang, and the store told my parents I had won my age group.

You would have thought someone had handed me the equivalent of ten million dollars. At five years old, public recognition and a bucket of candy is basically the highest honor a person can receive. At least it was to me.

My dad took me down to the market to collect my prize, and they presented me with what I still consider one of the greatest trophies of my childhood: a giant neon-pink plastic pail covered in screen-printed Pinocchio faces. It wasn’t a small bucket either. It was enormous, especially to little me. And it was filled to the top with candy and little toys and Easter junk that felt unbelievably perfect.

There’s a photo somewhere of me standing on the front lawn holding that pail with my dad. I’m wearing a white little dress with flowers embroidered on it and I look like I had just won something really important.

The next morning was Easter and my parents were hosting brunch, which they did most years. The house was full of cousins and relatives, and my mom was making the usual spread of eggs, breakfast casseroles, and whatever else she had planned.

And I remember sitting at the dining room table with that neon pink bucket next to me like it was a rare artifact.

I didn’t want to eat the candy or open the toys. I wanted everyone to see that I had won it. That makes me laugh thinking about it. I already knew possession was the point and any consumption of it would have ruined my whole winners display. I don’t remember what anyone ate that morning, but I remember that bucket sitting beside me like it was a celebrity guest.

Years later, when I was a teenager, I opened my parents’ safe to grab something and found my winning coloring page folded carefully inside with a few other drawings I had made around that age. The coloring page had “Cathy’s Big Win” written across the back.

My dad had saved them. Apparently my dad thought that coloring page deserved vault protection.

Which tells you something about how parents archive pieces of your childhood when you aren’t paying attention.

This ham and cheese croissant breakfast bake takes me back to some of those Easter mornings. The house full of people, brunch on the table, and the feeling that the whole day was going to stretch out forever.

And if there had been a croissant breakfast bake sitting on the table next to my pink Pinocchio bucket, I would have considered that a pretty perfect Easter.

Why This Ham and Cheese Croissant Bake Is So Good

Croissants were never designed to be a regular ingredient in a casserole. All that butter means they soak up the egg custard and turn into something closer to savory bread pudding than a typical breakfast bake.
Dijon mustard and eggs belong together. You don’t want yellow mustard here.
I’m starting to think ham and Swiss is one of those combos that has been showing up on brunch tables forever because nobody has found a reason to stop. I certainly haven’t.
If you’re already hosting brunch, you might as well go all the way in.

Ingredients

Croissants – Slightly stale croissants are perfect for a croissant breakfast bake because they soak up the egg custard without falling apart. Fresh croissants are too delicate. Day-old croissants hold together and give you a soft custardy center with golden edges.
Ham – Salty, savory, and the reason this feels like brunch. Leftover ham works if you happen to have it.
Swiss cheese – Smooth melting and nutty, a classic partner for ham. You don’t want this to be a cheddar free-for-all.
Sharp cheddar cheese – Swiss handles the calm side of things while cheddar adds some bite. This combo tastes much more interesting than using just one cheese.
Green onions or chives – Enough for freshness to peek through.
Eggs – The base of the custard that turns croissants, ham, and cheese into something closer to a brunch casserole or savory croissant strata once baked.
Whole milk – Keeps the custard light enough that the croissants stay soft instead of dense.
Heavy cream – Adds the richness you need for a proper brunch dish.
Dijon mustard – The one ingredient that makes the egg custard taste more interesting.
Garlic powder – For flavor.
Nutmeg (optional) – A tiny pinch is a classic trick in egg custards. Makes it taste more complete.
Kosher salt and black pepper – Eggs need seasoning.
Parsley or chives for garnish (optional) – A little green on top so it looks finished.

Variations and Substitutions

Bacon or breakfast sausage can replace the ham if that’s what you have. As long as something salty ends up in the croissant layers, the bake will be fine.
Swiss cheese keeps things classic, but Gruyère is a great upgrade if you want something nuttier and more nuanced.
Croissants are the best here, but brioche or challah will also soak up the egg custard if that’s what’s sitting on your counter.
If you want to sneak in vegetables, sautéed spinach or mushrooms work well, but make sure you cook the liquid out of them first.

How to Make Ham and Cheese Croissant Breakfast Bake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (tear up the croissants)
Tear or cut the croissants into big uneven pieces. Don’t worry about perfection. The ragged edges are what toast up in the oven. Grease a 9×13-inch baking dish and scatter about half of the croissants across the bottom.
Step Two (layer everything)
Sprinkle half the ham, Swiss, cheddar, and green onions over the croissants. Add the remaining croissant pieces, then finish with the rest of the ham and cheese so the ham and cheese don’t all hide in one corner.
Step Three (make the custard)
Whisk the eggs, milk, cream, Dijon mustard, garlic powder, nutmeg if using, kosher salt, and black pepper together in a bowl until smooth and fully combined.
Step Four (let the croissants drink)
Pour the custard over the dish and press the croissants down a little so they start drinking. Let it sit for about 10–15 minutes. Croissants need a moment to accept their new reality.
Step Five (bake)
Heat the oven to 375°F. Cover the dish loosely with foil and bake for about 25 minutes. Remove the foil, scatter a little extra cheese over the top if you like, and bake another 10–15 minutes until the top is golden and the kitchen smells like brunch.
Step Six (let it rest)
Let the casserole sit for about 10 minutes before slicing so everything settles and holds together. Finish with chopped chives or parsley and serve.

Recipe Tips

Croissants vary wildly in size now. If yours are enormous bakery croissants, five is usually enough. If they’re smaller grocery store ones, six works perfectly. The goal is layers that feel airy, not a dish packed so tightly the custard can’t move around.
If the croissants look like they’re floating when you pour the custard over them, that’s normal. Press them down gently with a spoon and give them a few minutes. They eventually start soaking it up.
Don’t skip the short soaking time before baking. Giving the croissants 10–15 minutes to soak in the custard helps the whole casserole bake evenly instead of leaving dry pockets of bread.
Covering the dish for the first part of baking keeps the croissants from browning too quickly while the egg custard sets underneath.
Letting the casserole rest for a few minutes after it comes out of the oven makes slicing much easier. The custard firms up slightly and the pieces hold together instead of sliding apart on the plate.
If you want a little more flavor in the custard, the pinch of nutmeg or a teaspoon of Worcestershire sauce blends in with the ham and cheese.

Make-Ahead and Overnight Options

This croissant breakfast bake is great for making ahead. You can assemble the entire dish the night before, cover it, and refrigerate it overnight so the croissants have plenty of time to soak up the custard.
In the morning, take the casserole out of the refrigerator while the oven heats so the dish can lose some of the chill. Then bake it exactly the same way as written.
Letting the croissants sit in the custard overnight creates a softer, more custardy center, almost like savory croissant bread pudding.
If you want to assemble it the same morning, just give the croissants about 10–15 minutes to absorb the custard before the dish goes into the oven.
Either way works, which is why it’s great for holiday brunches.

Storage and Reheating

Leftovers keep well in the refrigerator for about three days if covered or stored in an airtight container.
To reheat, warm individual portions in the microwave or slide the whole dish back into a low oven until heated through.
If the casserole looks a little dry after refrigeration, a quick splash of milk before reheating brings it right back.
Technically you can freeze it, but egg casseroles are never quite the same after freezing, so I usually recommend just finishing the leftovers.

FAQs

Can I use a different cheese instead of Swiss?
Yes. Gruyère is the closest substitute, but cheddar, Monterey Jack, or mozzarella all melt nicely in the casserole.
Can I use leftover ham?
Leftover holiday ham is perfect for this recipe. It’s one of the easiest ways to turn extra ham into brunch.
Why does the casserole need to rest before cutting?
The short resting time lets the custard set so the slices hold together instead of sliding apart on the plate.

From My Kitchen Notes

Just a few kitchen scribbles, not tips.

A stale croissant is one of the few foods that can improve a dish after being ignored for a day. A useful trait.
It’s interesting how some recipes only exist because someone had the sense to combine leftovers with ambition.
Some combinations take one look at each other and immediately know they belong in the same pan. The only real question is how long they pretend otherwise.
A croissant breakfast casserole is basically a very successful ambush.
Every once in a while, ingredients meet and the agreement is immediate. The timing is what gets complicated.
On Easter morning in our house you couldn’t just walk in the door. My dad answered the doorbell with a tray of whiskey shots and you were expected to take one or two before entering. Twenty-plus years ago, we toasted him at his funeral reception the same way.
There are flavors that circle each other for years before anyone has the nerve to put them together.
The secret to a good croissant breakfast bake is letting the custard soak in long enough that the croissants stop acting like pastries and become something closer to bread pudding.
The pan usually knows what it’s doing long before the cook does.
I’m sure five-year-old me with that pink bucket was absolutely certain she had peaked.
Easter brunch in our house was always loud, crowded, and full of food, which in my opinion is still the correct way to run a holiday.

If Brunch Is Happening Anyway

Cheesy Pepperoni Strata – bread, spinach, pepperoni, sharp cheddar.
Overnight Breakfast Casserole – biscuits, bacon, creamy egg custard.
Monte Cristo Casserole – cheesy, buttery, slightly sweet bake.
Bagel Breakfast Casserole with Kielbasa – smoky sausage, bagels, melted cheddar.

This post may contain affiliate links. Please read my disclosure policy.

This ham and cheese croissant breakfast bake layers buttery croissants, savory ham, and melted cheese in a rich egg custard. The full recipe with exact measurements is just below.

Ham and Cheese Croissant Breakfast Bake

Buttery croissants layered with savory ham, Swiss and cheddar cheese, and a rich egg custard baked until golden and puffed. This ham and cheese croissant breakfast bake delivers crisp edges, creamy centers, and plenty of melty cheese, making it perfect for brunch, holiday mornings, or weekend breakfasts.

Course Breakfast, Brunch

Cuisine American

Keyword brunch casserole, croissant breakfast casserole, croissant egg bake, ham and cheese croissant breakfast bake, ham croissant casserole, holiday breakfast casserole, savory croissant bake

Prep Time 20

Cook Time 40

Resting 10

Total Time 1 10

Servings

Calories 515kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm). Holds the layered croissants and custard while baking evenly.
mixing bowls (large). Used to whisk together the egg custard.
whisk Makes sure the eggs, milk, cream, and seasonings combine smoothly.

Ingredients

Base:

6 large (360 g) croissants preferably day-old
1½ cups (225 g) diced ham from cooked ham or leftover spiral ham
1 cup (100 g) shredded Swiss cheese
1 cup (100 g) shredded sharp cheddar cheese
¼ cup (15 g) chopped green onions or chives

Custard:

5 large eggs
1¾ cups (420 ml) whole milk
½ cup (120 ml) heavy cream
1 tbsp (15 g) Dijon mustard
½ tsp (1.5 g) garlic powder
¼ tsp (0.5 g) ground nutmeg (optional)
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper

Optional Topping:

½ cup (50 g) addtional shredded cheese
chopped parsley, green onion or chives for garnish

Instructions

Cut or tear the croissants into large bite-sized pieces. Lightly grease a 9×13-inch (23×33 cm) baking dish and spread half of the croissant pieces evenly across the bottom.
6 large (360 g) croissants
Sprinkle half of the diced ham, Swiss cheese, cheddar cheese, and green onions over the croissants. Add the remaining croissant pieces in an even layer, followed by the rest of the ham and cheeses.
1½ cups (225 g) diced ham, 1 cup (100 g) shredded Swiss cheese, 1 cup (100 g) shredded sharp cheddar cheese, ¼ cup (15 g) chopped green onions or chives
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, nutmeg (if using), kosher salt, and black pepper until fully combined and smooth.
5 large eggs, 1¾ cups (420 ml) whole milk, ½ cup (120 ml) heavy cream, 1 tbsp (15 g) Dijon mustard, ½ tsp (1.5 g) garlic powder, ¼ tsp (0.5 g) ground nutmeg, ½ tsp (3 g) kosher salt, ¼ tsp (0.5 g) black pepper
Slowly pour the custard mixture evenly over the croissant layers. Press the croissants down gently with the back of a spoon so they absorb the custard. Let the casserole sit for 10–15 minutes to allow the croissants to soak up the liquid.
Preheat the oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 25 minutes.
Remove the foil, sprinkle the additional cheese over the top if using, and continue baking for another 10–15 minutes, or until the top is golden and the center is set.
½ cup (50 g) addtional shredded cheese
Remove from the oven and let the casserole rest for about 10 minutes before slicing. Garnish with chopped parsley or chives and serve warm.
chopped parsley, green onion or chives for garnish

Notes

Day-old croissants work best.
Large croissants may require only five.
Let the custard soak 10–15 minutes.
Cover first to prevent over-browning.
Bake until the center is fully set.
Internal temp should reach 165°F (74°C).
Can be assembled and refrigerated overnight.

If you’re making this Ham and Cheese Croissant Breakfast Bake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Ham and Cheese Croissant Breakfast Bake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ham and Cheese Croissant Breakfast Bake appeared first on Noble Pig.

Butterfinger Caramel Cheesecake Bars

Cathy Pollak — Sat, 14 Feb 2026 20:18:24 +0000

Butterfinger caramel cheesecake bars layer a buttery graham cracker crust with creamy cheesecake, caramel, and crunchy Butterfinger throughout. They’re rich, surprisingly balanced, and meant to be shared with everyone.

Butterfinger Caramel Cheesecake Bars, All the Way In

I’ve never been someone who does gestures halfway, and I don’t think I came with a middle setting. If I decide something matters, I live in it fully. I’ve been called extra before, which always makes me laugh. I rationalize it more as devotion expressed through effort. If I care, it shows up in form.

When my boys were little, Valentine’s Day was one of those forms. I was never going to buy the boxed cards with the perforated edges and the cartoon licensing deal. Instead, we sat together at the table and made things, for as long as they’d let me.

One year it was tiny red plastic beach shovels, the kind meant for sandboxes, each one tied to a bag of very curated candy with “I Dig You” written on the shovel part in white marker. Another year it was miniature cereal boxes, each with a little spoon tied on with string and notes that read “Spoonful of Love”, “Love You a Whole Bowl”, “You’re Cereal-sly Awesome“. Stupid, silly stuff that makes you laugh when you’re six.

Those Valentines weren’t about Pinterest or me out doing anyone. They came from a very simple instinct: if love exists, it has to show up as something you can hold. In this case it was a shovel, spoon, or a note written by hand. I’ve never wanted to outsource my ways of showing up. I want them to materialize.

And the detail that matters most to me is this:

I did it as long as they would let me.

There’s a definite window when kids still want that kind of attention, and let you show up creatively in their lives. I wasn’t holding on to it. I understood that childhood gives you a finite number of chances to say: I see you. I enjoy you. I’m here. I took every one of those opportunities I could until the door closed naturally.

I gave the same energy to their schools. For Valentine’s Day, I’d make these Butterfinger caramel cheesecake bars for the teachers lounge. Lots of them. It became its own tradition. For the teachers I knew well, wine also got slipped into bags and passed discreetly. Different form, same language.

These bars are layered, rich, purposefully sweet, and made to be shared. A graham cracker crust, creamy cheesecake, caramel, chopped Butterfingers pressed in like confetti. They’re not subtle in any way. They’re what happens when affection goes looking for somewhere to arrive.

And honestly, they still feel like Valentine’s Day to me.

Why I Love This Recipe

These bars have everything I want in a dessert bar. Creamy cheesecake center, crunch from the candy, and a base that holds it all together when you take a bite.
Butterfingers come with memory attached.
No one says, “what is this?” They just grab for them because they have that irresistible look.
Believe it or not, the balance is right. Sweet, salty, creamy, crunchy. Nothing overwhelms, and no single layer carries the whole thing.
It scales easily. A 9×9 for a small group, a 9×13 when you know you’ll need more. Same result, no rethinking required.
There are rarely leftovers, which is always my real test.

Ingredients

Graham cracker crumbs – There is nothing fragile about a base with graham crackers. It holds everything up so the interesting parts can do what they want.
Granulated sugar (crust + filling) – Sweet enough to make it dessert, not so much it turns cloying.
Butter, melted – Turns crumbs into something that stays together. Butter also makes the kitchen smell like it means business.
Cream cheese – The smooth center of any cheesecake dessert.
Eggs – Once they’re in, you’re committed, which honestly feels right for this recipe.
Greek yogurt or sour cream – Adds tang and softness. Make sure it’s full-fat.
Vanilla extract – Warmth.
All-purpose flour – Just enough to keep everything together.
Butterfinger candy bars – Crunchy, salty, and not elegant. Chop them roughly. Perfection ruins the vibe.
Caramel sauce – This is where things go from “dessert” into “people talk about this later.” Use one you really like.
Semi-sweet chocolate (optional drizzle) – Optional, yes. But this is what makes people take another bar.

How To Make Butterfinger Caramel Cheesecake Bars

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (the crust)
Preheat the oven to 325°F and line a 9×9-inch pan with parchment, leaving some overhang so you can lift the bars out later. (You can scale this recipe by adding 50 percent more ingredients and using a 9×13 pan.) Mix the graham cracker crumbs and sugar. Stir in the melted butter until it looks like damp sand, then press it firmly into the pan. I use the bottom of a measuring cup to compact it evenly. Bake for 8 minutes and set aside to cool.
Step Two (the filling)
Beat the softened cream cheese and sugar until completely smooth. This is where patience matters. Add the eggs one at a time on low speed, just until combined. Stir in the Greek yogurt (or sour cream), vanilla, and flour until the batter looks cohesive, then gently fold in the chopped Butterfingers so the crunch stays intact.
Step Three (bake just shy of done)
Pour the filling over the crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center still has a slight jiggle. Let the pan cool completely at room temperature before moving on.
Step Four (caramel + crunch)
Spread the caramel evenly over the cooled cheesecake. Sprinkle the remaining chopped Butterfingers over the top and press them in lightly so they stick. If you’re using melted chocolate, drizzle it on now. It’s optional, but it does push things further.
Step Five (chill and slice)
Refrigerate the bars for at least 4 hours, or overnight for the best cuts. Lift them out using the parchment, slice with a sharp knife, and wipe the blade between cuts. Add extra caramel if you want them to look finished.

Recipe Tips

Let the cream cheese fully soften before you start, otherwise you will be dealing with lumps.
Mix the eggs in gently and stop as soon as they’re incorporated. Overworked cheesecake cracks, and these bars are not meant to look disciplined.
That slight jiggle in the center when it comes out of the oven is correct.
Chop the Butterfingers instead of crushing them. You want distinct bites of crunch, not candy dust disappearing into the filling like it never mattered.
Cool the bars completely before adding the caramel. Warm cheesecake will melt the topping into the surface, and while that sounds fine in theory, you want the layers to stand out.
Chill longer than you think you need to. Four hours is the minimum, overnight is ideal. These cut best when they’ve had time to set.
Wipe the knife between cuts. It’s the difference between clean squares and bars that look like they’ve been through a school lunchroom.
If you’re making these for a group, cut them smaller than you think. They’re rich, and people always come back for seconds anyway.

Storage

Let the bars cool completely before covering them. Trapping heat is how the texture goes sideways.
Once chilled, store the bars in an airtight container in the refrigerator for up to 5 days. They get better after the first night, when everything has had time to set together.
If you’re stacking them, use parchment between layers. Butterfinger crumbs migrate, caramel sticks, and no one wants to pry bars apart like they’re undoing a bad Valentine craft project.
These bars travel well once cold.
Freezing works, but only if you wrap them tightly and thaw them slowly in the fridge. Think of it like letting cheesecake come back to room temperature emotionally before asking it to do anything.
Serve chilled or let them sit out for 10–15 minutes before cutting if you want slightly softer edges.

FAQs

Can I make these Butterfinger Caramel Cheesecake Bars ahead of time?
These are better once they’ve had a night to chill. Day-after bars slice and taste better.
Do I have to use Greek yogurt?
No, sour cream works just as well. Greek yogurt has a noticeable tangier edge, sour cream is classic cheesecake. The key is making sure both are full-fat.
Can I skip the caramel layer?
You can, but I never would. That layer is doing a lot. Without it, the bars are good. With it, people ask for the recipe.
Can I use a different candy bar?
Technically yes, but Butterfinger has a very specific texture and crunch. Other candy bars melt or disappear, while Butterfingers stay in the game.
Why does the center still jiggle when I pull it out of the oven?
That’s what you want. Cheesecake finishes setting as it cools. If it’s fully firm in the oven, it’ll be dense later.
How do I get perfect-looking slices without wrecking the topping?
Chill the bars thoroughly, use a sharp knife, and wipe it between cuts. This is not the moment to hurry or improvise.
Can I double the recipe for a crowd?
Yes. Use a 9×13 pan and add 50% more of everything. Bake time may stretch slightly, but the method stays the same. I do it all the time.
Are these very sweet?
They’re dessert bars with Butterfingers and caramel, so yes. But the cheesecake layer balances it out so it doesn’t feel too crazy.
Do kids like these?
Yes, and adults like them too. Teachers definitely like them. You can draw your own conclusions.

From My Kitchen Notes

There’s a difference between liking a holiday and understanding it as an excuse to make something tangible. I prefer the second version.
Gestures do not need to be big to be thorough. They need to be complete.
I like that these bars tolerate and deliver the chaos of the Butterfinger candy bars, which are always a shattering mess on their own.
If you’re going to do something, you might as well do it fully. Cheesecake. Candy bars. Caramel. Chocolate. Half-measures have never been very interesting to me.
I like holidays that involve crafty things, and a kitchen counter that looks briefly out of control. Valentine’s Day was especially good for that.
When my boys were little, it meant construction-paper disasters, glue sticks that never fully closed again, and projects that started reasonable and then escalated quickly. One idea turned into a cascade of twenty-four. That was just how it went. My brain still works like that.
The shovel Valentines came from standing in Target too long and thinking what would actually make a six-year-old happy. Same with the cereal boxes and the tiny spoons tied on with ribbon. The notes and scale mattered. The fact that they were all slightly silly totally mattered.
There’s something satisfying about watching a pan come back empty. No explanation, no follow-up, just evidence.
Boxed Valentines never stood a chance with me. They felt like quitting before I even started. If I was already committed to hand-writing names twenty-four times, I was going all the way in.
I’ve realized I’ve never had a sense of “too much,” just momentum. Once I start something, I finish it.
You make the thing, hand it off, and clean up the mess later. I’m still doing that.
I don’t think I ever learned how to love casually. If something was important, I showed up with scissors, tape, a plan, and enough extras for everyone in the room. That isn’t a strategy. It’s just me.
Eventually, the kids grow up. The windows of time close and the table gets cleared. And what’s left is a this very soft truth: I didn’t imagine devotion, I practiced it. Over and over. Long before anyone was watching.

More Candy Bar Desserts

Peppermint Patty Brownies – fudgy chocolate, cool peppermint.
Snickers Ice Cream Cake – frozen layers, peanuts, caramel.
Toffee Tiramisu – mascarpone, espresso, toffee crunch.
Rolo No-Bake Cheesecake – Oreo crust, dulce de leche.
Chocolate Freakshakes – milkshakes loaded with candy.

This post may contain affiliate links. Please read my disclosure policy.

Butterfinger Caramel Cheesecake Bars

Butterfinger Caramel Cheesecake Bars with a buttery graham cracker crust, creamy baked cheesecake filling, caramel sauce, and chopped Butterfinger candy bars. Rich, balanced, and perfect for holidays, parties, or make-ahead dessert trays.

Course Dessert

Cuisine American

Keyword Apple Caramel Cheesecake Bars, baked cheesecake bars, Butterfinger caramel cheesecake bars, Butterfinger cheesecake bars, candy bar cheesecake, citrus dessert bars

Prep Time 25

Cook Time 40

Chilling 4

Total Time 5 5

Servings bars

Calories 308kcal

Author Cathy Pollak

Equipment

baking dish 9x9 (23x23 cm) For thick bars. Line with parchment paper with an overhang.
mixing bowls Separate bowl for crust and filling.
hand mixer or stand mixer. For smooth cheesecake batter.
rubber spatula For folding in candy.

Ingredients

Crust:

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (85 g) butter melted

Cheesecake Filling:

16 oz (454 g) full-fat cream cheese softened
½ cup (100 g) granulated sugar
2 large eggs
½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
1 tsp (5 ml) vanilla extract
2 tbsps (16 g) all-purpose flour
1 cup (150 g) chopped Butterfinger candy bars

Topping:

½ cup (160 g) caramel sauce plus more for drizzling
1 cup (150 g) chopped Butterfinger candy bars
½ cup (85 g) semi-sweet chocolate chips melted (optional)

Instructions

Preheat the oven to 325°F (163°C). Line a 9x9-inch (23x23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
1½ cups (150g) graham cracker crumbs, ¼ cup (50 g) granulated sugar, 6 tbsps (85 g) butter
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
16 oz (454 g) full-fat cream cheese, ½ cup (100 g) granulated sugar, 2 large eggs, ½ cup (120 g) full-fat plain Greek yogurt, 1 tsp (5 ml) vanilla extract, 2 tbsps (16 g) all-purpose flour, 1 cup (150 g) chopped Butterfinger candy bars
Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere. If desired, drizzle with melted semi-sweet chocolate (easy to do in the microwave on a low setting).
½ cup (160 g) caramel sauce, 1 cup (150 g) chopped Butterfinger candy bars, ½ cup (85 g) semi-sweet chocolate chips
Refrigerate for at least 4 hours, or overnight, until fully set. Use the parchment overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

Make sure cream cheese is fully softened for a smooth filling.
Do not overmix after adding eggs to prevent cracking.
Bars cut cleanest when thoroughly chilled.
For a 9x13-inch (33x23 cm) pan, increase ingredients by 50% and extend bake time slightly.
Store refrigerated in an airtight container up to 5 days.

If you’re making these Butterfinger caramel cheesecake bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Butterfinger Caramel Cheesecake Bars? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Butterfinger Caramel Cheesecake Bars appeared first on Noble Pig.

Chocolate Pancakes

Cathy Pollak — Fri, 13 Feb 2026 13:16:23 +0000

Chocolate pancakes made with a cocoa-rich batter, folded with mini chocolate chips, and finished with a simple pour of warm chocolate ganache. They’re easy to make, very chocolatey, and sit comfortably in that space where breakfast and dessert unofficially agree.

Chocolate Pancakes, On Display

When I was six years old, my mother decided it would be a good idea to sign me up for department store modeling, which already tells you everything you need to know about the disconnect between who I was and what was happening. This was the 1970s when upscale department stores put on elaborate seasonal fashion shows, complete with luncheons and runways and rows of women dressed up and seated at tables, ready to order the latest outfits for their children at home.

I was painfully shy then. Not in a coy way, but the kind of shy that lived in my chest and throat. And yet there I was, being marched out again and again in outfits that felt like costumes from someone else’s life: starched pinafores with ruffles, tights pulled tight enough that they made my legs feel theoretical, Mary Janes buckled carefully, hair styled into something immobile. We looked adorable, but we also looked like we had been assembled. Think concept car on full display.

Every show meant multiple outfit changes. Easter dresses. Christmas dresses. Spring dresses that made no sense to someone who just wanted to climb trees, play in the dirt, and sit on the floor. Each time I walked the runway, I was supposed to reach the end, step onto the big circular platform, turn slowly, and let everyone absorb the look.

Instead, every single time, I stood there with all four fingers of one hand shoved into my mouth, staring out at the room because I was absolutely terrified. Not my thumb. All four fingers. Like my own subconscious emergency brake. They told me to stop. I never did. I didn’t know how else to exist in that moment.

Here’s how it would go.

I would walk out, stop abruptly, and put the fingers in my mouth before I passed the first table of women.

I wasn’t crying or acting out. I was just overwhelmed, and this was the only move I had. The women backstage would gently pry my hand away before the next outfit, reminding me again that I shouldn’t do that. Then the curtain would part, and I would do it again. It became a rhythm. Outfit, walk, platform, fingers. Outfit, walk, platform, fingers. This became my personal brand and I didn’t care. It went on for a year. All four seasons.

From the outside, I’m sure it looked like nerves. From the inside, it felt more like confusion. I didn’t understand why I was being introduced to strangers as “spring,” or “holiday,” or “Easter,” or why my job was to stand still while adults evaluated ruffles. I only understood that I did not want to be there, and that the experience required strength I did not have at the time.

In the end, what got me through those shows wasn’t confidence or any early taste of being “on.” It was chocolate pancakes. I find that funny now, and it makes complete sense with who I am today. And now you know how to get me to do anything, just promise me a sweet chocolate ending and I’m good to go.

After the show, us kids were taken to a table where a man in a tuxedo made a very serious production out of serving chocolate pancakes, pouring chocolate syrup from high above our heads, adding whipped cream, sprinkles and strawberries, treating it like something glamorous and maybe a formal apology for what we just endured. That was the part I waited for and the only part I liked. It made standing there tolerable, knowing that if I made it through, there would be chocolate pancakes at the end.

I never had chocolate pancakes at home. In my mind, they became associated with one very specific feeling: relief.

Now, years later, I make chocolate pancakes for myself without an audience, runway, or silly costume outfits that don’t belong to me. They’re still soft and dark and rich, finished with a simple ganache that pours instead of setting, but they’re no longer something I must earn by being on display.

They’re just something warm I make because I remember exactly what it felt like to get through something by focusing on what came after.

And honestly that still feels like a pretty good reason.

Why I Love This Recipe

Chocolate is definitely the main character without asking it to justify itself as “breakfast.” We’re all aware of what’s happening here, and that matters to me.
The ganache is optional, but emotionally persuasive. It’s the difference between “this is good” and “okay, I see what you did here.” Don’t skip it.
These pancakes are playful by themselves. They don’t need sprinkles, hearts, or permission to exist, but you can definitely add your own whimsy if you’re feeling it.
They work just as well for a weekday as they would for your Valentine. Or a birthday morning surprise.

Ingredients

All-purpose flour – The required backdrop, boring like the carpeted department store runway. It’s not the reason, it’s just what everything else has to stand on.
Dutch-processed cocoa powder – Dark, pressed, and serious, not playground cocoa. It’s the version that learned how to sit still under lights.
Granulated sugar – Here’s the reason we’re acting like these pancakes are breakfast. Without it, the illusion falls apart.
Baking powder – The lift you need when you’re being asked to perform before you’ve had a say.
Salt – Keeps the whole thing from turning saccharine.
Egg – The thing that says, okay, we’re doing this now. Once it’s in, there’s no backing out.
Milk – Softens it and makes the batter wearable instead of stiff.
Neutral oil – Practical.
Mini chocolate chips – My little dots of reassurance. Like knowing there was going to be dessert at the end of the runway.
Good semi-sweet chocolate – This is the tuxedo guy. If it’s low-quality chocolate, the illusion is ruined immediately.
Heavy cream – Turns chopped pieces into something smooth enough to pour. It fixes things without making a scene.

How to Make Chocolate Pancakes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (dry bowl first)
Sift the flour, cocoa powder, sugar, baking powder, and salt into a large bowl. Cocoa clumps when it feels like it, so I always sift. If you don’t have a sieve, whisk thoroughly until the color looks even and calm.
Step Two (bring it together)
Add the egg, milk, and oil and stir just until combined. A few lumps are fine. This isn’t cake, and chocolate batter doesn’t benefit from overmixing. Fold in the mini chocolate chips last so they stay scattered instead of disappearing into one spot.
Step Three (cook gently)
Heat a skillet over low to medium heat. Chocolate batter darkens fast, so slower is better here. Pour about ⅓ cup of batter per pancake. When bubbles form and the edges look set, flip and finish the second side quickly. Repeat until the batter’s gone.
Step Four (ganache, if you’re doing it)
Put the chopped chocolate in a heatproof bowl. Warm the cream just until it starts to steam, then pour it over the chocolate. Let it sit for a minute or two, then stir slowly until smooth. It always looks unsure at first. Keep stirring.
Step Five (serve)
Drizzle the ganache over warm pancakes and eat them while they’re still soft. Stack them or don’t. This is one of those breakfasts that will go straight to the memory banks.

Recipe Tips

Don’t overmix the batter. Chocolate pancakes are dramatic enough without being overworked. A few lumps are fine. Think “backstage chaos,” not perfectly pressed seams.
Keep the heat lower than you think. Cocoa darkens fast, and no one wants a burnt exterior with a raw middle. This is not the moment for harsh lighting.
Wait for the bubbles before you flip them. That’s your cue. If you flip too early, the base hasn’t set, and everything slides apart, which is exactly how outfits fail on a runway.
Mini chocolate chips work better than full-size. They melt evenly and don’t sink or dominate. You want distribution, not a single diva stealing the focus.
For ganache, chop the chocolate smaller than you think you need to. Big chunks make streaks and delays.
Let the ganache sit before stirring. Pour the cream, walk away for a minute, then come back. This one stays pourable, unlike the set version in my Boston cream pie cupcakes.
Serve these warm, not piping hot. There’s a sweet spot where everything sort of relaxes.
And yes, these are absolutely dessert strutting around like breakfast. I’m well aware. That’s part of the charm.
Top smart – blueberries cut through the chocolate and make it look like brunch instead of dessert in denial.

Storage

If you somehow have leftovers, let the pancakes cool completely before stacking them. Warm pancakes trap steam, and steam turns soft things floppy in a way no one asked for.
Layer them with parchment in between and store in an airtight container in the fridge for up to three days. They reheat best in a toaster or a dry skillet, where the edges come back instead of slumping.
The ganache keeps separately in the fridge for a few days. Warm it slowly until it loosens again. If it looks stubborn, a small splash of cream brings it back.
These freeze surprisingly well. Lay the pancakes flat first so they don’t glue themselves together, then move them to a freezer bag. They’ll keep for a couple of months and reheat well.
Reheat with a little patience on low heat. This is breakfast that does better when it isn’t being shoved back onstage too fast.

FAQs

Can I make these chocolate pancakes ahead of time?
Yes. They hold up well, especially if you reheat them slowly. They’re forgiving like that.
Do I have to use Dutch-processed cocoa?
No, regular cocoa will work. Dutch-processed just gives you a deeper color and smoother chocolate flavor.
Can I skip the chocolate chips?
You can. The pancakes will still be chocolate, just less molten in the middle. Like tights without the ruffles.
Can I use butter instead of oil?
Yes. Melt it first. Butter gives you a slightly richer texture, but oil keeps them softer. Both are valid choices.
Why are my pancakes dry or tough?
Most likely overmixing or heat that’s too high. Chocolate batter doesn’t need aggressive stirring. Stir less, lower the flame, trust it more.
Can I make the ganache thicker or thinner?
Yes, because thicker means more chocolate! Thinner means a splash more cream. Adjust until it’s the way you want it.
Is this really breakfast?
We’re all in on the charade, and that’s fine Karen.
What should I serve with them?
Berries cut the sweetness. Whipped cream goes straight into fantasy mode. Espresso is my non-negotiable. Breakfast home fries also go well here

From My Kitchen Notes

Chocolate pancakes are us all agreeing to fib first thing in the morning. We call it breakfast, but everyone at the table knows exactly what’s happening.
Cocoa turns pancake batter into something closer to a costume. Same base, different outfit.
I think of the ganache as the pinafore. It’s completely unnecessary, wildly impractical, and somehow the thing that makes the whole look feel finished.
These pancakes cannot be rushed in the pan. They cook a little slower, like they’re waiting for you to notice them properly.
Blueberries and chocolate are one of my favorite combos. Blueberries are highly acidic and sweet. Chocolate has bitter notes and sweetness. This is how food harmony is created. You should try it.
I appreciate people who are willing to indulge in foods that are not always sensible. It tells me a lot about the part of you I like.
These pancakes make me remember that I once survived an entire year of department store fashion shows powered almost exclusively by the promise of chocolate syrup and whipped cream served by a man in a tuxedo who took his job extremely seriously. I’m still trying to figure out what that says about me, but I know I enjoy her.
I still like food that comes after something mildly ridiculous.
These pancakes remind me that anticipation can be a form of survival.
I’ve spent most of my life feeding myself between runs, obligations and roles. These pancakes are the old agreement I made with myself and never broke.

More Sweet Things Before Noon

Nutella French Toast Bake – Brioche, chocolate-hazelnut, custard center.
The Perfect Dutch Baby Pancake – Billowy, crisp edges, custardy middle.
Double Chocolate Chip Cake Mix Muffins – Soft, extra chocolate, simple.
Lemon Ricotta Pancakes with Blueberry Sauce – Fluffy, citrusy, bright berries.

This post may contain affiliate links. Please read my disclosure policy.

Chocolate Pancakes

Chocolate pancakes made with cocoa powder and mini chocolate chips, finished with warm chocolate ganache. Soft, fluffy, and very chocolatey from scratch.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword best chocolate pancakes with ganache, chocolate chip pancakes, Chocolate Pancakes, double chocolate pancakes, Dutch-processed cocoa pancakes, easy chocolate pancakes from scratch, fluffy chocolate pancakes

Prep Time 1 20

Cook Time 15

Total Time 1 35

Servings pancakes

Calories 385kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls (large and small) For mixing the batter and ganache.
Sieve To sift the dry ingredients.
nonstick skillet For even browning and easy flipping.
Saucepan (small). To gently heat the cream for ganache.

Ingredients

Pancake Batter:

1½ cups (190 g) all-purpose flour
¼ cup (25 g) Dutch-processed cocoa powder or unsweetened cocoa powder
¼ cup (50 g) granulated sugar
1½ tsps (6 g) baking powder
½ tsp (3 g) table salt
1 large egg lightly beaten
1 cup (240 ml) whole milk
¼ cup (60 ml) neutral oil
¾ cup (130 g) mini semi-sweet chocolate chips

Chocolate Ganache: (optional)

4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped (you could also use chocolate chips)
½ cup (120 ml) heavy cream

Instructions

In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, and salt using a fine-mesh strainer. If you do not have a strainer, whisk thoroughly until evenly combined and no lumps remain.
1½ cups (190 g) all-purpose flour, ¼ cup (25 g) Dutch-processed cocoa powder, ¼ cup (50 g) granulated sugar, 1½ tsps (6 g) baking powder, ½ tsp (3 g) table salt
Add the lightly beaten egg, milk, and vegetable oil to the dry ingredients. Stir just until combined. Do not overmix. Fold in the mini semi-sweet chocolate chips.
1 large egg, 1 cup (240 ml) whole milk, ¼ cup (60 ml) neutral oil, ¾ cup (130 g) mini semi-sweet chocolate chips
Heat a nonstick skillet or griddle over low to medium heat. Lightly grease if needed. Once hot, pour ⅓ cup (80 ml) of batter onto the surface for each pancake.
Cook until bubbles begin to form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side for an additional 1 to 2 minutes, or until cooked through. Adjust the heat as needed to prevent scorching, as cocoa batter browns quickly. Transfer cooked pancakes to a plate and repeat with remaining batter.
For the ganache, place the finely chopped semi-sweet chocolate in a small heatproof bowl.
4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped
Heat the heavy cream in a small saucepan over medium heat until it reaches a gentle simmer. Do not allow it to boil.
½ cup (120 ml) heavy cream
Pour the hot cream over the chopped chocolate and let sit for 2 to 3 minutes. Stir slowly from the center outward until the mixture is smooth and fully combined.
Drizzle the warm ganache over the pancakes and serve immediately.rizzle the ganache over the pancakes.

Notes

Do not overmix the batter; a few lumps are fine.
Cook over lower heat to prevent burning the cocoa.
Mini chocolate chips distribute more evenly than regular chips.
Chop ganache chocolate finely for smoother melting.
Pancakes freeze well without ganache.
Nutrition values reflect the pancake batter only and do not include the optional chocolate ganache.
Adding the full ganache increases calories by approximately 130–150 calories per serving, depending on how much is used.
Additional toppings such as whipped cream, syrup, or fruit will increase total sugar and fat content.
Values are estimates and may vary based on ingredient brands and portion size.

If you’re making these chocolate pancakes with ganache, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Chocolate Pancakes? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Pancakes appeared first on Noble Pig.

Strawberry Bellini

Cathy Pollak — Wed, 31 Dec 2025 15:44:10 +0000

Strawberry Bellini with fresh strawberry purée, a touch of citrus, and cold sparkling wine poured when the morning finally starts to feel human again.

Strawberry Bellini, A New Year’s Brunch Tradition, Easter too.

There’s something tender about New Year’s morning. Not the night before, the noise or the promises, but the hours after. The light coming in at sunrise, when voices are lower. People moving through the kitchen like they’re still deciding who they want to be this year.

This strawberry bellini belongs there. Not complicated, or demanding, just bright enough to feel awake and gentle enough to drink slowly. Fresh strawberry purée, citrus, cold bubbles rising through it all like a reset you will feel. It’s the kind of drink you pour while the coffee’s still brewing and someone’s standing barefoot at the counter, waiting to see what the day asks for.

I like this for New Year’s brunch because it doesn’t try to steer the moment. It meets people where they are. Plates filling quietly and glasses clinking without performing. The sweetness feels expected, the bubbles feel hopeful, and the whole thing says: we’re still here, and that’s enough to start.

Why I Love This Recipe

Strawberry Bellinis keep brunch gentle after a late night. Fresh fruit, cold bubbles, nothing heavy to push through first thing.
The purée is smooth, so the sparkling wine is noticed instead of getting buried under fruit.
Citrus keeps it in balance, not sugary. It tastes like morning, not dessert.
It’s easy to pour, looks good in the glass, and lets everyone join the day without needing an explanation.

Ingredients

Just the right ingredients, brought together at the right hour.

Fresh strawberries – Ripe and red, blended down until they give up everything they have. This is what makes the drink, so use berries that taste like something.
Granulated sugar or simple syrup – Optional and measured by feel. Some strawberries need a little help, some don’t. You decide after tasting.
Cointreau – Just enough to spotlight the fruit without dragging it into sweetness.
Fresh lemon juice – A small amount, but it matters. It keeps the purée bright once the bubbles arrive.
Dry sparkling wine – Prosecco or cava both work. You want something crisp, not sweet, so the fruit stays in front.

How to Make a Strawberry Bellini

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the purée)
Add the strawberries to a blender and let them go until completely smooth. Taste it before you touch anything else. If the berries taste sharp, add a little sugar or simple syrup and blend again, just enough to soften it. Strain the purée through a fine-mesh sieve. This isn’t optional. You want it smooth enough to fold into bubbles without bringing the seeds along for the ride.
Step Two (set the base)
Spoon about 2 tablespoons of strawberry purée into each chilled flute. More if you want it fruit-forward, less if you want the sparkling wine to have presence. I keep it measured so the drink stays light on its feet.
Step Three (round it out)
Add ½ ounce of Cointreau and ½ teaspoon of fresh lemon juice to each glass. The Cointreau adds to the fruit without sweetening it, and the lemon keeps everything on its toes once the sparkling wine goes in.
Step Four (add the bubbles)
Slowly pour in 4 ounces of chilled dry sparkling wine, letting the bubbles accentuate the purée naturally. Give it one gentle stir if you want an even blush, or leave it layered and let it come together as you drink. Serve immediately.

Recipe Tips

This is a simple drink, but mornings like this reward a little attention.

Taste the strawberries before you decide anything. Some mornings they’re perfect on their own, other days they need a light touch of sugar to soften the edges. Trust your mouth first.
Strain the purée, even if you’re tempted not to. The seeds interrupt the drink in a way that feels clumsy once the bubbles come on board. Smooth matters here.
Keep the pour measured. Too much purée crowds the glass and dulls the sparkle. Let the wine stay present.
Chill the glasses, not the fruit. Cold glass, room-temperature purée, cold wine. That contrast keeps the drink nuanced instead of muted.
Don’t rush the finish. Pour the sparkling wine slowly and let it lift the strawberry on its own. Stir only if you want everything pink right away.

Make-Ahead Notes

You can take care of the strawberries early and leave the rest for the moment itself.

Blend and strain the strawberry purée up to a day ahead, then keep it covered and cold so it stays vivid. The flavor will calm down a little, which works in your favor. Let it come to room temperature before serving.
Chill the glasses and sparkling wine well before you plan to pour. When it’s time, all that’s left is spooning, topping, and letting the bubbles do what they’re meant to do. This is not a drink you assemble fully ahead. It needs the fresh bubbles, the motion, the moment.

FAQs

Can I use frozen strawberries?
You can, but thaw them completely and drain off excess liquid before blending. Fresh berries give the best flavor and the best texture.
How sweet should the purée be?
Just sweet enough. Taste before adding anything, then adjust lightly. The drink should still feel crisp once the sparkling wine goes in.
Do I have to strain the purée?
Yes. Straining removes the seeds and keeps the drink smooth. It’s the difference between a polished brunch pour and something that feels unfinished.
What kind of sparkling wine works best?
Dry prosecco or cava. You want bubbles that highlight the fruit without adding sweetness or weight.
Can I skip the Cointreau?
You can, but the drink will taste less interesting. The small amount of orange liqueur adds depth and keeps the strawberry from feeling one-note.
How many does this recipe make?
It’s easy to scale. Figure about 2 tablespoons of purée and 4 ounces of sparkling wine per glass, then adjust based on how generous you want to be.

From My Kitchen Notes

There’s always a moment when the blender stops and the strawberries sit there, fully given over, and it feels like a small decision has already been made for the day.
Pink drinks change the temperature of a room faster than coffee does. People straighten a little. Someone smiles without knowing why.
This one gets poured while pajamas are still on. Hair is unanswered. The table is not fully cleared yet.
Sparkling wine highlights the purée slowly, like it’s teaching it how to be instead of forcing it.
I’ve noticed no one rushes the first sip. Glasses hang midair longer than usual, as if everyone’s checking in with themselves before continuing. I don’t blame them for thinking about it.
It’s the kind of drink that doesn’t mark a celebration so much as allow one to happen if it wants to.
By the time the second glass is poured, conversations have found their way. Not boisterous. Just more honest.
And when the bottle is empty, the morning hasn’t peaked yet. It’s only just begun.

More Sparkling Drinks for New Year’s Brunch

When the bottle’s open, it’s usually not the last one.

Grapefruit Pomegranate Gin Fizz – Citrus and pomegranate keep this one crisp, with bubbles that carry it easily through brunch.
Lillet Rosé Spritz – Light and floral, the kind of pour that keeps the morning table relaxed without slowing things down.
St. Germain Spritz – Elderflower and prosecco make this feel soft and celebratory, with just enough perfume to give pause.
Grapefruit Prosecco Cocktail – Fresh citrus and cold bubbles that stay refreshing from the first sip to the last.

This post may contain affiliate links. Please read my disclosure policy.

Strawberry Bellini

A light Strawberry Bellini made with fresh strawberry purée, citrus, and chilled sparkling wine. Fun, balanced, and made with brunch in mind, not dessert.

Course Beverage, Brunch, Cocktail

Cuisine American

Keyword bellini cocktail, champagne strawberry cocktail, holiday brunch cocktail, new year's brunch drink, strawberry bellini, strawberry prosecco cocktail

Prep Time 10

Total Time 10

Servings

Calories 135kcal

Author Cathy Pollak

Equipment

Blender or food processor. For puréeing the strawberries until completely smooth.
fine-mesh sieve Removes seeds for a silky purée that blends cleanly with bubbles.

Ingredients

1 cup (150 g) fresh strawberries hulled
0 to 3 tsps granulated sugar or simple syrup to taste
1 oz (30 ml) Cointreau divided
1 tsp (5 ml) fresh lemon juice divided
8 oz (240 ml) chilled sparkling wine or prosecco, divided

Instructions

Add the strawberries to a blender and blend until completely smooth. Taste the purée and add sugar or simple syrup only if the berries are tart, blending again to combine. Strain the purée through a fine-mesh sieve into a bowl to remove the seeds and create a smooth texture.
1 cup (150 g) fresh strawberries, 0 to 3 tsps granulated sugar
Spoon 2 tablespoons of the strawberry purée into the bottom of each chilled champagne flute, adjusting the amount to suit your preferred level of fruit flavor.
Add ½ ounce (15 ml) of Cointreau and ½ teaspoon (2.5 ml) of lemon juice to each glass.
1 oz (30 ml) Cointreau, 1 tsp (5 ml) fresh lemon juice
Slowly pour 4 ounces (120 ml) of chilled champagne or prosecco into each flute, allowing the bubbles to lift the purée upward naturally. Stir gently once if a uniform color is desired, or leave unstirred for a layered presentation.
8 oz (240 ml) chilled sparkling wine

Notes

Sweetness should be adjusted after tasting the strawberries, not assumed.
Straining the purée is essential for a smooth, polished texture.
This drink should be assembled just before serving to preserve carbonation.

If you’re making this strawberry bellini, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Strawberry Bellini? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Strawberry Bellini appeared first on Noble Pig.

Berry Pecan French Toast Casserole

Cathy Pollak — Mon, 29 Dec 2025 17:07:24 +0000

Berry pecan French toast casserole turns croissants, cream cheese, and berries is what you make when everyone wakes up hungry and nobody wants to make a decision. No one leaves the table unsatisfied.

Berry Pecan French Toast Casserole Brings Everyone Together

The last week of December has a way of clouding the perimeter when it comes to time. Mornings stretch later. Coffee gets reheated more than once. People wander into the kitchen wrapped in sweatshirts and half-formed thoughts, looking for something warm without wanting to decide much of anything. This is where this casserole belongs. Just waiting there, generous and ready, while everyone slowly gets themselves together.

This berry pecan croissant French toast casserole is made for the post-holiday days when everyone is present but no one is in a hurry to go anywhere. Buttery croissants split and filled with cream cheese, soaked through with vanilla custard, scattered with berries that soften and stain the top just enough. Pecans bake into the surface, keeping the sweetness from going too far.

It works for late December mornings when the calendar feels meaningless, and it works just as well for New Year’s Day, when everyone is awake but not quite ready to speak yet. People take pieces when they’re ready. Plates get set down wherever there’s room. No one asks what’s in it. They don’t need to.

This is the kind of breakfast that brings people together without asking them to show up any differently than they already are.

Why I Love This Recipe

It uses croissants the way they want to be used at this point in the season: torn open, soaked through, and given a second life instead of being eaten standing up over the sink.
The cream cheese sits inside the croissants instead of melting away into the custard, so every serving has pockets of richness that feel deliberate rather than accidental.
Berries have just enough bite to keep the sweetness from feeling plain, especially when everyone’s palate has already been dulled by weeks of sugar.
Pecans do extra work here, breaking up the softness with something toasted, the way good casseroles always do.
It tastes better the second time you pass the pan around.

Ingredients

Softened, sweetened, soaked through, and baked ingredients until the house smells like it’s taking care of you for once.

Croissants – Buttery and layered, cut open so they can take in everything they’re given. Day-old is ideal, but fresh works if you give them a little time in the oven first.
Cream cheese – Spread thick between the halves so there’s something steady running through the middle once it bakes.
Granulated sugar – Divided on purpose. Half goes into the cream cheese to round it out, the rest into the custard where it dissolves into warmth instead of sitting on top.
Unsalted butter – Melted and stirred in, not browned, not pushed. It carries everything else where it needs to go.
Whole milk and heavy cream – This is what gives the center its girth without turning it dense. Rich, but not overwhelming.
Eggs – Beaten until smooth so the custard bakes evenly and holds together without stiffening.
Vanilla extract – Adds softness in the way a kitchen should be in December, even when no one knows what day it is anymore.
Cinnamon – Just enough to add warmth without turning this into a spice-forward situation.
Kosher salt – A small amount that keeps the sweetness from falling away.
Pecans – Roughly chopped so they stay noticeable, giving the top something to push back against.
Blueberries, blackberries, and raspberries – Scattered over the top, not mixed in. They break down where they land and keep the custard from feeling plain.
Confectioners’ sugar (optional) – For the end, when everything’s already done and you want it to look like it belongs to the morning.

How to Make Berry Croissant French Toast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (toast the croissants)
Set the oven to 350°F. Lay the croissant halves cut-side up on a baking sheet and toast them for about 10 minutes, just until the surface feels dry to the touch. This gives them the strength they need later, so they take on the custard without losing themselves in it.
Step Two (sweeten the cream cheese)
Beat the softened cream cheese with half of the sugar until it’s smooth and loose, with no streaks left behind. You want it spreadable and even, the kind of texture that stays creamy once baked instead of fading out.
Step Three (fill the croissants)
Spread the cream cheese over the bottom halves of the croissants, then place the tops back on to make gentle sandwiches. Filling them this way keeps the richness where it belongs, folded inside instead of disappearing into the dish.
Step Four (mix the custard)
In a large bowl, whisk together the remaining sugar, melted butter, milk, cream, eggs, vanilla, cinnamon, and salt until everything comes together smoothly. This mixture is meant to soak in, not overwhelm, and is rich enough to carry the dish.
Step Five (dip and arrange)
Lower each filled croissant into the custard, turning to coat both sides, then place them snugly into a greased 9×13-inch baking dish. They bake best when they’re pressed up against one another.
Step Six (berries and pecans)
Scatter the berries and chopped pecans over the top, letting them fall where they will. The fruit cuts through the richness, and the nuts give the dish contrast as they soften together in the oven.
Step Seven (final pour)
Pour the remaining custard over the dish and press down gently so the croissants take it in. This is the moment that decides the texture later, so take a second and make sure nothing is left dry on top.
Step Eight (bake)
Cover tightly with foil and bake for 40 minutes. Remove the foil and return it to the oven for another 5 minutes, just until the surface turns lightly golden and the center feels set but yielding. Let it rest briefly before serving so everything comes together the way it should. Serve warm, finished with a dusting of powdered sugar if that feels right.

Recipe Tips

Toasting the croissants first matters because laminated dough remembers what happened to it. Give it a little dryness up front and it will take on the custard without losing its sense of self later.
Cream cheese is best when it’s fully softened before you sweeten it. If you rush it, it stays stubborn. If it’s ready, it spreads easily and bakes into pockets that stay creamy instead of disappearing.
Stuffing the croissants instead of stirring the cream cheese through the dish keeps the richness where it belongs.
The custard should feel generous but controlled. When it’s whisked until smooth and unified, it moves through the croissants evenly instead of pooling or leaving dry corners behind.
Nestle the croissants close together in the pan. Proximity here keeps the bake even and the interior soft, especially once the custard starts to set.
Pressing the croissants down after pouring the custard isn’t force, it’s encouragement. You’re making sure every layer has a chance to absorb what it needs.
Covering the dish for most of the bake protects the center while it cooks through. The brief uncovered finish is enough to give the top color without drying anything out.
Letting the casserole rest before serving is part of the bake, not an afterthought. That pause is when everything turns into what it’s supposed to be.

Storage

Once cooled, cover the casserole tightly and keep it in the refrigerator for up to three days. The custard firms, the cream cheese thickens, and the flavors come together in a way that feels finished without needing anything.
To reheat, warm individual portions gently in the oven or microwave until heated through. The croissants soften again, the berries loosen up, and it tastes like morning coming back into the room.
If you want to freeze it, do so before baking. Assemble the casserole, wrap it well, and freeze for up to a month. Thaw overnight in the refrigerator, then bake as directed. It holds together, even after time passes.

This is not a dish that falls apart because plans change. It waits.

FAQs

Can I assemble this the night before?
You can, and it understands that kind of planning. The croissants soften into the custard overnight without losing their shape, and the whole dish bakes up with more cohesion the next morning.
Why croissants instead of brioche or challah?
Croissants bring layers instead of weight. Once baked, they give you a soft interior with definition at the edges, which keeps the casserole from turning into one uniform bite.
Do I really need to toast the croissants first?
Yes. That brief time in the oven changes how they absorb the custard later. Without it, the center never quite holds its own.
Is the cream cheese necessary?
It is if you want contrast. The cream cheese bakes into pockets that slow everything down just enough, giving the berries something rich to push against.
Can I use frozen berries instead of fresh?
You can, but use them sparingly and straight from the freezer. They release more juice, which changes the balance if you’re not paying attention.
Why pecans instead of another nut?
Pecans toast gently in the oven and stay soft enough to belong here. They add texture without pulling focus away from the custard and fruit.
How do I know when it’s done?
The center should feel set when pressed lightly, not loose and not stiff. It should give back, the way baked custard does when it’s finished becoming itself.
Is this meant to be dessert or breakfast?
That depends on the table. It sits comfortably in the morning with coffee, but no one complains when it shows up later in the day with nothing but forks and conversation.

From My Kitchen Notes

These are the things I notice once the dish is already in the oven and the house starts drifting toward the kitchen on its own.

The cream cheese pockets matter more than anyone expects. Someone always hits one early, pauses mid-bite, and then keeps eating without saying anything about it.
Berries act differently when they’re baked into something this rich. They soften, stain the custard, and leave just enough flavor behind to keep the sweetness from taking over the room.
I’ve watched this casserole get cut while coffee is still being poured and conversations are happening. It doesn’t wait for a moment to be told it’s special. It just takes up space where it belongs.
Pecans get picked at before the serving spoon ever makes it across the dish.
By the time the pan is half empty, someone is already asking if there’s more hidden somewhere else. There never is.

A Few More Casseroles For Sweet Mornings

If this berry pecan French toast casserole found its way onto your table, these are the ones that tend to follow it home.

Overnight Panettone Eggnog French Toast Casserole – Baked from a soaked panettone and eggnog custard, this one belongs to the stretch of winter where mornings run together and nobody’s in a hurry to move on.
Apple Pie French Toast Casserole – A deep, cinnamon-heavy bake that turns a can of apple pie filling into something that feels like it should be served in a kitchen with strong coffee.
Blueberry French Toast Casserole – A dependable favorite with berries folded through and just enough tang to keep it from drifting too sweet, even after a night in the fridge.

This post may contain affiliate links. Please read my disclosure policy.

Berry Pecan French Toast Casserole

Berry Pecan French Toast Casserole made with croissants filled with cream cheese, soaked in vanilla custard, and baked with berries and pecans.

Course Breakfast, Brunch

Cuisine American

Keyword baked French toast casserole, berry pecan French toast casserole, brunch casserole, cream cheese French toast casserole, croissant French toast casserole, holiday breakfast casserole, overnight French toast casserole, sweet breakfast bake

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 420kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33) Holds the casserole snugly.
baking sheet Used to toast the criossants before assembly.
mixing bowls One medium for the cream cheese and one large for the custard.
hand mixer Blends cream cheese smoothly.
whisk Helps the custard emulsify.

Ingredients

8 large (480 g) croissants halved
8 oz (227 g) cream cheese softened
1 cup (200 g) granulated sugar divided
3 tbsps (42 g) unsalted butter melted
1½ cups (360 ml) whole milk
1 cup (240 ml) heavy cream
6 large eggs beaten
1 tsp (5 ml) vanilla extract
1 tsp (2.5 g) ground cinnamon
¼ tsp (1.5 g) kosher salt
⅓ cup (40 g) pecans roughly chopped
½ cup (75 g) blueberries
½ cup (70 g) blackberries
½ cup (60 g) raspberries
confectioners' sugar for serving (optional)

Instructions

Preheat the oven to 350°F (177°C). Lightly coat a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray and set aside.
Arrange the croissant halves, cut side up, on a baking sheet. Toast in the oven for 10 minutes, just until lightly dried but not browned. Remove from the oven and let cool slightly.
8 large (480 g) croissants
In a medium mixing bowl, beat the softened cream cheese with ½ cup (100 g) of the granulated sugar until smooth and fully combined.
8 oz (227 g) cream cheese, 1 cup (200 g) granulated sugar
Spread the sweetened cream cheese evenly over the bottom halves of the croissants, then place the remaining halves on top to form sandwiches. Set aside.
In a large mixing bowl, whisk together the remaining ½ cup (100 g) sugar, melted butter, whole milk, heavy cream, eggs, vanilla extract, cinnamon, and kosher salt until fully blended.
3 tbsps (42 g) unsalted butter, 1½ cups (360 ml) whole milk, 1 cup (240 ml) heavy cream, 6 large eggs, 1 tsp (5 ml) vanilla extract, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (1.5 g) kosher salt
Dip each filled croissant into the custard mixture, coating both sides, then arrange them snugly in the prepared baking dish.
Evenly scatter the chopped pecans, blueberries, blackberries, and raspberries over the croissants.
⅓ cup (40 g) pecans, ½ cup (75 g) blueberries, ½ cup (70 g) blackberries, ½ cup (60 g) raspberries
Pour the remaining custard evenly over the entire dish, gently pressing down to help the croissants absorb the liquid.
Cover tightly with foil and bake for 40 minutes. Remove the foil and continue baking for 5 minutes, or until the top is lightly golden and the custard is set.
Serve warm, dusted with confectioners’ sugar if desired.
confectioners' sugar

Notes

Lightly toasting the croissants helps them absorb the custard without collapsing.
Frozen berries may be used without thawing to prevent excess moisture.
The casserole can be assembled the night before and baked straight from the refrigerator. Add 5 to 10 minutes to the covered baking time if baking from cold.

If you’re making this berry pecan French Toast casserole, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Berry Pecan French Toast Casserole? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Berry Pecan French Toast Casserole appeared first on Noble Pig.