Creole Breakfast Bread Pudding |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
|
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. Ingredients:
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:
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.
|
|