Best 2 Creole Breakfast Bread Pudding Recipes
Creole breakfast bread pudding is a New Orleans tradition that is sure to make your mornings special. A delightful combination of sweet and savory flavors, this dish offers a taste of Louisiana history. Originating in the kitchens of enslaved Africans, bread pudding evolved through the influence of French, Spanish, and Caribbean culinary traditions. It is a unique and versatile dish that can be enjoyed as a hearty breakfast, a sweet dessert, or a comforting snack. In this article, we will explore the origins, variations, and the best recipes for this beloved treat. From classic Creole bread pudding to modern takes on this traditional dish, we will provide you with all the information you need to create a delicious and memorable bread pudding experience.
Here are our top 2 tried and tested recipes!
CREOLE BREAKFAST BREAD PUDDING
This dish is ideal for any breakfast or brunch menu, and equally good at supper time when served with a nice green salad and a simple soup to start. Linguica sausage adds the right savory touch to kick this bread pudding up a notch or two. If you can't find linguica sausage or don't care for it use any garlicky sausage pork sausage. Recipe is courtesy Emeril Lagasse.
Provided by Barb G.
Categories Breakfast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- 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 sauté 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.
CREOLE BREAKFAST BREAD PUDDING
Categories Bread Egg Brunch Bake Quick & Easy
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F. 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. 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 10 by 13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture. 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. Remove the casserole from the oven and increase the temperature to 375 degrees F. 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. Serve hot.
Tips:
- Use a variety of bread for a more complex flavor and texture. Stale bread works best because it will absorb more of the custard.
- If you don't have any stale bread, you can toast fresh bread and then let it cool before using it.
- Use a combination of milk and cream for a richer custard. You can also use all milk or all cream, but the custard will be less rich.
- Add your favorite spices to the custard for a more flavorful bread pudding. Cinnamon, nutmeg, and vanilla are all popular choices.
- Soak the bread in the custard for at least 30 minutes, or up to overnight. This will allow the bread to absorb the custard and become soft and flavorful.
- Bake the bread pudding in a water bath for a moist and creamy texture. This will prevent the bread pudding from drying out.
- Serve the bread pudding warm with your favorite toppings, such as whipped cream, fruit, or syrup.
Conclusion:
Creole breakfast bread pudding is a delicious and easy-to-make dish that is perfect for a special breakfast or brunch and can also be served as a dessert. With its rich custard and flavorful bread, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a new breakfast recipe, give Creole breakfast bread pudding a try. You won't be disappointed.
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