Ingredients for Creole Breakfast Bread Pudding
- 1 lb Linguica sausage (or pork sausage)
- Yellow Onion
- Green Bell Pepper
- Green Onion
- Dry White Wine
- French Bread Cubes
- 4 cups milk
- Heavy Cream
- 1/4 cup butter, melted
- 4 large eggs
- Monterey Jack Pepper Cheese
- Monterey Jack Cheese
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Cayenne Pepper
- Sour Cream
- Parmesan Cheese
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How to Make Creole Breakfast Bread Pudding
- Preheat oven to 325°F (160°C).
- 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.
- Add 1 medium onion, chopped, and 1 bell pepper, chopped, and sauté until softened, about 3-5 minutes.
- Stir in 2 green onions, chopped. Add 1/4 cup dry white wine and cook for 1 minute, stirring constantly.
- Remove from heat and set aside.
- In a large mixing bowl, place 6 cups cubed day-old bread.
- Pour 4 cups milk and 2 cups heavy cream over the bread, stirring gently to combine. Let stand for 5 minutes.
- 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.
- Add the sausage mixture to the bread mixture.
- 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.
- Gently fold the egg mixture into the bread and sausage mixture.
- Cover the casserole dish with aluminum foil.
- Bake for 60 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is lightly browned and the pudding is set.
- Let cool slightly before serving. Serve warm, ideally with sunny-side-up eggs.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
8g
Fat
130g
Carbs
41g
