Creole Breakfast Bread Pudding

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1/2 lb linguica sausage, removed from casings and chopped
• 1/2 cup minced yellow onion
• 1/4 cup minced green bell pepper
• 1/3 cup sliced green onion
• 1/3 cup dry wine
• 8 cups day old french bread cubes (1-inch)
• 2 1/2 cups milk
• 1/2 cup heavy cream
• 1/4 cup melted butter
• 8 eggs, beaten
• 1/2 lb monterey jack pepper cheese, grated
• 1/2 lb monterey jack cheese, grated
• 3/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 3/4 cup sour cream
• 1/4 cup grated parmesan cheese

Recipe

• 1 preheat oven to 325 degrees.
• 2 heat a heavy skillet over medium-high heat; add chopped sausages pieces and cook until golden brown and the fat is rendered, about 5 minutes; add onions and bell peppers, and sauté until soft, 3 minutes; add green onions and stir well, add the wine and reduce heat slightly, stirring, about 1 minute over high heat; remove from heat.
• 3 place the bread in a large mixing bowl; add the milk and cream and stir well; let set 5 minutes.
• 4 pour the melted butter into a 9 x 13-inch casserole dish, and coat the sides and bottom evenly; pour any extra butter into the bread mixture.
• 5 mix the sausage and bread mixtures; add the eggs, grated pepper jack cheese and monterey jack cheeses, salt, black pepper, and cayenne, and quickly fold together.
• 6 cover with aluminum foil and bake 1 hour; uncover and bake for 15 minutes, or until casserole is lightly browned on top; serve hot, good served with sunny side up eggs, enjoy.