Creole Breakfast Bread Pudding - cooking recipe

Ingredients

1/2 lb linguica sausage, removed from casings and chopped
1/2 cup minced yellow onion
1/4 cup minced green bell pepper
1/3 cup sliced green onion
1/3 cup dry white wine
8 cups day old French bread cubes (1-inch)
2 1/2 cups milk
1/2 cup heavy cream
1/4 cup melted butter
8 eggs, beaten
1/2 lb monterey jack pepper cheese, grated
1/2 lb monterey jack cheese, grated
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup sour cream
1/4 cup grated parmesan cheese

Preparation

Preheat oven to 325 degrees.
Heat a heavy skillet over medium-high heat; add chopped sausages pieces and cook until golden brown and the fat is rendered, about 5 minutes; add onions and bell peppers, and saute until soft, 3 minutes; add green onions and stir well, add the white wine and reduce heat slightly, stirring, about 1 minute over high heat; remove from heat.
Place the bread in a large mixing bowl; add the milk and cream and stir well; let set 5 minutes.
Pour the melted butter into a 9 x 13-inch casserole dish, and coat the sides and bottom evenly; pour any EXTRA butter into the bread mixture.
Mix the sausage and bread mixtures; add the eggs, grated Pepper Jack cheese and Monterey Jack cheeses, salt, black pepper, and cayenne, and quickly fold together.
Cover with aluminum foil and bake 1 hour; uncover and bake for 15 minutes, or until casserole is lightly browned on top; serve hot, good served with sunny side up eggs, enjoy.