Creole Breakfast Bread Pudding Recipe

Name: Creole Breakfast Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute 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.

1178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Creole Breakfast Bread Pudding falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creole Breakfast Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions