Creole Breakfast Bread Pudding

Recipe Ingredients

1/2 lb	227g / 8oz	Linguica - removed from casing,
		And chopped
1/2 cup	31g / 1.1oz	Minced yellow onions
1/4 cup	23g / 0.8oz	Minced green bell pepper
1/3 cup	20g / 0.7oz	Sliced green onions
1/3 cup	78ml	Dry white wine
8 cups	1896ml	Day-old French bread in 1" cubes
2 1/2 cups	592ml	Milk
1/2 cup	118ml	Heavy cream
1/4 cup	49g / 1.7oz	Melted butter
8 cups	1584g / 55oz	Eggs - beaten (large)
1/2 lb	227g / 8oz	Pepper jack - grated
1/2 lb	227g / 8oz	Monterey jack - grated
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne
3/4 cup	177ml	Sour cream
1/2 cup	118ml	Grated Parmesan

Recipe Instructions

Preheat oven to 325 degrees.

Heat a saute pan over medium-high heat. Add the sausage and cook until golden brown and the fat is rendered, about 5 minutes. Add the onions and bell peppers, and saute until soft, 3 minutes. Add the green onions and stir well. Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat.

Place the bread in a large mixing bowl. Add the milk and cream and stir well. Let sit for 5 minutes.

Pour the melted butter into a 10- by 13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture.

Add the sausage mixture to the bread mixture. Add the eggs, grated cheeses, salt, black pepper and cayenne, and quickly fold mixture together. Place mixture in casserole. Cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 minutes.

Remove the casserole from the oven and increase the temperature to 375 degrees. Spread the sour cream evenly over the top and cover with grated Parmesan. Bake uncovered for 10 to 15 minutes, or until the casserole is lightly browned on top.

Serve hot.

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B01) - from the - TV FOOD NETWORK

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