Recipe by Barb G.
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.
- 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 white 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
Directions See How It's Made
- Preheat oven to 325 degrees.
- 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.
- Place the bread in a large mixing bowl; add the milk and cream and stir well; let set 5 minutes.
- 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.
- 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.
- 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.