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

Directions

Preheat oven to 325 degrees F.
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.
Place the bread in a large mixing bowl. Add the milk and cream and stir well. Let sit for
5 minutes.
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.
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.
Serve hot.