Creole Breakfast Bread Pudding Recette

Comment préparer Creole Breakfast Bread Pudding

1. Preheat oven to 325°F (160°C).
2. Heat a heavy skillet over medium-high heat. Add 1 lb linguica sausage (or pork sausage), chopped, and cook until golden brown and the fat is rendered, about 5-7 minutes.
3. Add 1 medium onion, chopped, and 1 bell pepper, chopped, and sauté until softened, about 3-5 minutes.
4. Stir in 2 green onions, chopped. Add 1/4 cup dry white wine and cook for 1 minute, stirring constantly.
5. Remove from heat and set aside.
6. In a large mixing bowl, place 6 cups cubed day-old bread.
7. Pour 4 cups milk and 2 cups heavy cream over the bread, stirring gently to combine. Let stand for 5 minutes.
8. Melt 1/4 cup butter and pour into a greased 9x13 inch casserole dish, coating the bottom and sides evenly. Pour any excess butter into the bread mixture.
9. Add the sausage mixture to the bread mixture.
10. In a separate bowl, whisk together 4 large eggs, 1 cup shredded pepper jack cheese, 1 cup shredded Monterey Jack cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
11. Gently fold the egg mixture into the bread and sausage mixture.
12. Cover the casserole dish with aluminum foil.
13. Bake for 60 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the top is lightly browned and the pudding is set.
15. Let cool slightly before serving. Serve warm, ideally with sunny-side-up eggs.