Creole Breakfast Bread Pudding

Creole Breakfast Bread Pudding

Creole Breakfast Bread Pudding

This is a wonderfully versatile recipe. The original recipe calls for sausage but I’ve used leftover ham. I’m sure you could use leftover roast or ground beef. 

I served it with a side of country fried potatoes and a mild cheese sauce.

Creole Breakfast Bread Pudding
Recipe Type: Cajun
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1/2 lb. bulk sausage
  • 1/2 cup minced onion
  • 1/4 cup minced green pepper
  • 1/3 cup sliced green onions
  • 1/3 cup white wine
  • 1/4 cup melted butter
  • 8 cups cubed bread
  • 3 cups milk
  • 8 eggs, beaten
  • 1/2 lb. pepper jack cheese, grated
  • 1/2 lb. Monterrey jack cheese, grated
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. cayenne
  • 3/4 cup sour cream
  • 1/2 cup Parmesan
Instructions
  1. Heat oven to 325 degrees F.
  2. Over medium-high heat, saute sausage with onions and green pepper. Add wine and reduce – about 1 minute. Remove from heat.
  3. Put bread in a large bowl. Add milk; let set 5 minutes.
  4. Pour melted butter into a 10 x 13-inch pan. Tip to coat bottom and sides.
  5. Add sausage mixture to bread; add eggs, cheese and spices. Mix well. Pour into the pan. Cover with foil. Bake for 1 hour.
  6. Uncover and bake another 15 minutes.
  7. Increase temperature to 375 degrees F. Spread on sour cream and sprinkle with Parmesan.
  8. Bake uncovered for another 10 minutes or until lightly browned.
  9. NOTE: I used French bread for this since it’s sturdier for this type of dish.

 


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