Creole Breakfast Bread Pudding

Recipe courtesy Emeril Lagasse, 2001

Show: The Essence of EmerilEpisode: Kicked-up Brunch

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
1 hr 40 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 40 min
Total:: 2 hr 5 min

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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.

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Comments & Reviews

recipe Creole Breakfast Bread Pudding
Tracey Orlando, FL 11-27-2009
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just average
Rated: 2 stars out of 5

This has an awful lot of prep for acasserole that tasted no better than the super quick easy ones. Mine was a little dry so... watch your baking time.Read more
recipe Creole Breakfast Bread Pudding
Nikki Belle Vernon, PA 09-12-2009
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The Bestest!!
Rated: 5 stars out of 5

We have made this for a few years now and LOVE it! We serve it with LOTS of Lousiana Hot Sauce and it makes even better... dinner the next night as a leftover! Read more
recipe Creole Breakfast Bread Pudding
Anonymous 01-16-2007
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Best brunch food ever
Rated: 5 stars out of 5

Superb!!! A bit of work with all the chopping but well worth it.
recipe Creole Breakfast Bread Pudding
Anonymous 12-10-2006
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YUM!
Rated: 5 stars out of 5

I made it with egg whites and lighter dairy products for health conscious friends and it still tasted rich and delicious.
recipe Creole Breakfast Bread Pudding
LYNN Acton, MA 06-05-2006
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great "brunch" dish
Rated: 5 stars out of 5

Excellent flavors. Made this for a brunch with friends and everyone loved it. Very filling and not low fat though!!! Great... treat - highly recommend trying it.Read more
recipe Creole Breakfast Bread Pudding
Grace Boston, MA 04-21-2006
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Well-received
Rated: 4 stars out of 5

Everyone raved about this, but it was a lot of work. I used pre-cooked sausage and chopped it finely. I did not add the... sour cream and parmesan mixture at the end; it seemed rich enough! It barely fits in a 10x13 casserole.Read more