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Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Linguica - removed from casing,

  2. 1/2 cup 31g / 1.1oz Minced yellow onions

  3. 1/4 cup 23g / 0.8oz Minced green bell pepper

  4. 1/3 cup 20g / 0.7oz Sliced green onions

  5. 1/3 cup 78ml Dry white wine

  6. 8 cups 1896ml Day-old French bread in

  7. 1" cubes

  8. 2 1/2 cups 592ml Milk

  9. 1/2 cup 118ml Heavy cream

  10. 1/4 cup 49g / 1.7oz Melted butter

  11. 8 cups 1584g / 55oz Eggs - beaten (large)

  12. 1/2 lb 227g / 8oz Pepper jack - grated

  13. 1/2 lb 227g / 8oz Monterey jack - grated

  14. 3/4 teaspoon 3.8ml Salt

  15. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  16. 1/8 teaspoon 0.6ml Cayenne

  17. 3/4 cup 177ml Sour cream

  18. 1/2 cup 118ml Grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees.

  2. Heat a saute pan over medium-high heat. Add the sausage and cook until golden brown and the fat is rendered, about 5 minutes. Add the onions and bell peppers, and saute until soft, 3 minutes. Add the green onions and stir well. Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat.

  3. Place the bread in a large mixing bowl. Add the milk and cream and stir well. Let sit for 5 minutes.

  4. Pour the melted butter into a 10- by 13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture.

  5. Add the sausage mixture to the bread mixture. Add the eggs, grated cheeses, salt, black pepper and cayenne, and quickly fold mixture together. Place mixture in casserole. Cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 minutes.

  6. Remove the casserole from the oven and increase the temperature to 375 degrees. Spread the sour cream evenly over the top and cover with grated Parmesan. Bake uncovered for 10 to 15 minutes, or until the casserole is lightly browned on top.

  7. Serve hot.

  8. This recipe yields 8 to 10 servings.

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