There's a particular kind of August afternoon that belongs only to the coast.
The air sits heavy and warm, the days stretch long and golden, and the marsh goes copper in the early evening. This is the deep end of summer… the richest part of it. The weeks that always move the slowest and go the fastest all at once.
We find ourselves noticing everything a little more carefully this time of year. The way the screen door sounds in the late afternoon. The guests on the dock who have nowhere to be and have finally stopped pretending otherwise.
This summer brought us something new at the breakfast table that we can't stop thinking about; a buttery croissant bread pudding that made its way into our hearts by way of the New York Times and has had guests asking for the recipe ever since. Some things just belong here, and this was one of them from the very first bite.
Labor Day is close. The season will close, and we'll say our goodbyes to another summer that gave us everything.
But not yet. The days are still long, the table is still full, and the hammocks are still swaying.
Soak it up.
BUTTERY CROISSANT BREAD PUDDING
From The New York Times / Originally published in 2015 / Updated in 2025
Yield: 8 to 10 servings
1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
¾ pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 ¼ teaspoons kosher salt
1 teaspoon black pepper
PREPARATION
Step 1
Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
Step 2
In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
Step 3
In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 ½ cups cheese, salt and pepper.
Step 4
Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
Step 5
When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.