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Creole Breakfast Bread Pudding Recipe

Creole Breakfast Bread Pudding

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 11-19 of 19

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  • on June 05, 2006

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    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.

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  • on April 21, 2006

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    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.

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  • on April 15, 2006

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    ALL I CAN SAY IS YUM,YUM,YUM.

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  • on January 18, 2006

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    We made this for our Christmas morning breakfast and it was wonderful and easy!! We now have a new traditional breafast recipe.

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  • on December 31, 2005

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    this is a great recipe. it takes some time time to prepare and bake but it is well worth the wait. fairly easy too. highly recommended.

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  • on January 19, 2005

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    I found this recipe very easy and was brave enough to invite the neighbors over for Sunday brunch. This makes a light, fluffy, and very tasty breakfast casserole with plenty to eat!

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  • on January 13, 2005

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    Nice change of pace from boring eggs and omlettes. Substituted chorizo sausage adding a pleasant kick. Takes a bit long to cook while starving first thing in the morning. I recommend Mimosas while you wait. They also provide a counter to the spicy sausage.

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  • on January 08, 2005

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    Soak the bread before you start any prep. By the time the sausage and veggies are cooked, the bread is ready for the mixing. Taking the extra step to add the sour cream on the top was a wonderful pleasure in the mouth! This receipe is easy and very delicious!

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  • on October 26, 2004

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    Emril has done it aign it is a master pece

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