Creole Breakfast Bread Pudding

“This dish is ideal for any breakfast or brunch menu, and equally good at supper time when served with a nice green salad and a simple soup to start. Linguica sausage adds the right savory touch to kick this bread pudding up a notch or two. If you can't find linguica sausage or don't care for it use any garlicky sausage pork sausage. Recipe is courtesy Emeril Lagasse.”
READY IN:
1hr 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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 white 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.

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