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Friday Feast: Breakfast Bread Pudding Casserole

June 12, 2009

What’s with my new obsession with bread pudding? I’m not sure, but here’s a recipe I tried recently that is complicated and not something I will attempt on a weeknight. Regardless, it turned out wonderfully.

Emeril’s Creole Breakfast Bread Pudding Casserole

Preparation Time: 30 minutes

Cooking Time: an hour and a half

Cleanup Time: 5-10 minutes

Ingredients (so many!):

1/2 pound Italian sausage, removed from casing and chopped

1/2 cup minced yellow onions

1/4 cup minced green bell peppers

1/3 cup sliced green onions

1/3 cup dry white wine

8 cups 1-inch cubes day-old French bread

2 1/2 cups milk

1/2 cup heavy cream

1/4 cup melted unsalted butter

8 large eggs, beaten

1/2 pound Pepper Jack cheese, grated

1/2 pound Monterey Jack cheese, grated

3/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/8 teaspoon cayenne pepper (I added Tabasco instead — like I usually do.)

3/4 cup sour cream

1/2 cup grated Parmesan cheese 

  • Preheat oven to 325 degrees.
  • Heat skillet over medium-high heat and cook sausage until brown (about 5 minutes). Add onions and bell peppers and saute until soft (about 3 minutes). Add the green onions and stir well. Add white wine and reduce the heat slightly. Remove from heat. (While everything is cooking, do the next step.)
  • 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 9×13-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 and Monterey Jack cheeses, salt, pepper and cayenne. Quickly fold it all together and put it in the pan.

ingredients in the bowl

  •  Cover with aluminum foil and bake for 1 hour. Then uncover and bake for 15 minutes. Remove the casserole from the oven and increase the temperature to 375 degrees. Spread the sour cream evenly over the top and cover with the Parmesan. Bake uncovered for 10-15 minutes, or until the casserole is lightly browned at the top. Serve hot.

ready for the oven 

ready to eat!

Whew! Doesn’t just reading the directions wear you out?

A few ideas to make cooking this go a little more easily: measure and prepare everything before you begin. Chop the veggies, cube the bread, grate the cheese, beat the eggs, and get out all the utensils you’ll need. I did a lot of that the night before which was a big help.

It is such a tasty one and unlike anything I’ve ever tried before. But don’t say I didn’t warn you about this marathon of  a recipe!

2 Comments leave one →
  1. Jessica permalink
    June 13, 2009 9:24 pm

    Thanks Kate! I have guests staying next weekend and I am going to make this for everyone for breakfast! It sounds delicious!

  2. Stu permalink
    June 15, 2009 8:26 am

    I can vouch for its deliciousness.

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