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 pound linguica, removed from the casing and chopped; 1/2 cup minced yellow onions; 1/4 cup minced green bell pepper; 1/3 cup sliced green onions; 1/3 cup dry white wine; 8 cups day-old French bread, torn into 1-inch cubes; 2 1/2 cups milk; 1/2 cup heavy cream; 1/4 cup melted butter; 8 large eggs, beaten; 1/2 pound pepper jack, grated; 1/2 pound monterey jack, grated; 3/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne; 3/4 cup sour cream; 1/2 cup grated Parmesan

Servings: persons

1/2 pound linguica, removed from the casing and chopped
1/2 cup minced yellow onions
1/4 cup minced green bell pepper
1/3 cup sliced green onions
1/3 cup dry white wine
8 cups day-old French bread, torn into 1-inch cubes
2 1/2 cups milk
1/2 cup heavy cream
1/4 cup melted butter
8 large eggs, beaten
1/2 pound pepper jack, grated
1/2 pound monterey jack, grated
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
3/4 cup sour cream
1/2 cup grated Parmesan

1
Preheat oven to 325 degrees F.
2
Heat a saute pan over medium-high heat. Add the sausage and cook until golden brown and the fat is rendered, about 5 minutes. Add the onions and bell peppers, and saute until soft, 3 minutes. Add the green onions and stir well. Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat.
3
Place the bread in a large mixing bowl. Add the milk and cream and stir well. Let sit for 5 minutes.
4
Pour the melted butter into a 10 by 13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture.
5
Add the sausage mixture to the bread mixture. Add the eggs, grated cheeses, salt, black pepper and cayenne, and quickly fold mixture together. Place mixture in casserole. Cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 minutes. Remove the casserole from the oven and increase the temperature to 375 degrees F. Spread the sour cream evenly over the top and cover with grated Parmesan. Bake uncovered for 10 to 15 minutes, or until the casserole is lightly browned on top.
6
Serve hot.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 pound linguica, removed from the casing and chopped, 1/2 cup minced yellow onions, 1/4 cup minced green bell pepper, 1/3 cup sliced green onions, 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.

Creole Breakfast Bread Pudding

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