Emeril's Breakfast Bread Pudding with Italian Sausage, Zucchini and Bell Peppers
A Yummy Bread Pudding
Try this breakfast bread pudding with Italian sausage from Emeril.
Does your mom or a mother you know deserve breakfast in bed cooked by chef Emeril Lagasse this Mother's Day? Enter now!
Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking dish with oil and set aside.
Heat a 12- inch sauté pan over medium heat. Add the sausage and cook, stirring and breaking the meat into small pieces, until lightly browned, 8 to 9 minutes. Transfer to a paper towel– lined plate to drain.
Add 1 tablespoon oil to the same pan and increase the heat to medium- high. Add the onion, bell pepper, zucchini, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the vegetables are just tender, about 4 minutes. Add the herbs and stir to combine. Transfer to a plate to cool.
In a medium mixing bowl, combine the cooled sausage and vegetables and stir gently to mix well.
Spread 4 cups of the bread cubes in the bottom of the prepared baking dish. Top with half of the sausage- vegetable mixture. Sprinkle with half of the fontina and half of the Parmesan. Repeat with the remaining bread, sausage- vegetable mixture, and cheeses.
In a medium mixing bowl, whisk the eggs, half- and- half, stock, pepper, and remaining 11/4 teaspoons salt. Pour the egg mixture evenly over the top of the casserole, making sure you cover as much of the bread as possible.
Bake the casserole until cooked through, the cheese has melted, and the top is golden and a nice crust has formed, about 1 hour. Set the casserole aside to rest for about 10 minutes before serving.
10 to 12 servings
Recipe courtesy Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, HarperCollins Publisher, New York, 2011, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.