Creole Breakfast Bread Pudding

• 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

1. Preheat oven to 325 degrees.
2. 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.
3. Place the bread in a large mixing bowl; add the milk and cream and stir well; let set 5 minutes.
4. 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.
5. 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.
6. 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.

linguica sausage, yellow onion, green bell pepper, green onion, white wine, bread, milk, heavy cream, butter, eggs, monterey jack pepper cheese, cheese, salt, fresh ground black pepper, cayenne pepper, sour cream, parmesan cheese

Taken from www.food.com/recipe/creole-breakfast-bread-pudding-106042 (may not work)