| | Directions |
- Heat oven to 325 Degrees F.
- Heat a skillet over medium-high heat and sauté sausage until golden brown, and the fat is rendered, about 5 minutes.
- Add the onions and peppers and cook until soft, about 3 minutes, stirring frequently.
- Add the wine (or broth) and reduce slightly, stirring over high heat for about 1 minutes. Remove from heat.
- Put the bread in a large mixing bowl.
- Add the milk and cream and mix well.
- Let sit 5 minutes.
- Pour the melted butter into a 9x13-inch baking pan, and coat the bottom and sides evenly.
- Pour any extra butter into the bread mixture.
- Mix the sausage and bread mixtures and add the eggs grated jack and monterey cheeses, salt and peppers.
- Quickly fold together.
- Cover with foil and bake 1 hour.
- Uncover and bake 15 minutes.
- Remove the casserole from the oven and increase heat to 375 Degrees F.
- Spread the sour cream evenly over the top and cover with the Parmesan-Romano cheeses.
- Bake uncovered for 10-15 minutes or until casserole is lightly browned on top.
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| Ingredients | | - |  | 1 pound Premio Tomato, Garlic and Rosemary Sausage, thawed, removed from casings |
| - | | 1/2 cup chopped red onions |
| - | | 1/4 cup chopped green bell peppers |
| - | | 1/3 cup thinly sliced Green Onions |
| - | | 1/3 cup Dry White Wine (or Chicken Broth) |
| - | | 8 cups 1-inch cubed day-old bread (Jalapeno Cheese, French) |
| - | | 2 1/2 cups milk |
| - | | 1/4 cup melted unsalted butter |
| - | | 8 large eggs, beaten with a fork |
| - | | 1/2 pound grated pepper-jack (or other) cheese |
| - | | 1/2 pound shredded monterey jack cheese (or other) |
| - | | 3/4 teaspoon salt |
| - | | freshly ground black pepper and cayenne pepper, to taste |
| - | | 3/4 cup sour cream |
| - | | 1/2 cup shredded parmesan-romano cheese |
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