Creole Breakfast Bread Pudding

1/2 lb sausage
1/2 cup finely chopped yellow onion
1/4 cup chopped green pepper
1/3 cup sliced green onions
1/3 cup dry white wine
8 cups french bread cut into 1" cubes (day old or stale is ideal)
2.5 cups milk
1/2 cup cream
1/4 cup melted butter
8 large eggs, beaten
8 ounces peperjack cheese, shredded
8 oz Monterey Jack cheese, shredded
3/4 tsp salt
1/8 tsp each black and cayenne peppers
3/4 cup sour cream
1/2 cup shredded parmesan cheese

Preheat the oven to 325. Cook the sausage in a skiller. Add onions and peppers. Cook for 3 min more. Stir in the green onions, add wine and cook over high heat for 1 min. Set aside.

Place bread on a mixing bowl. Add milk and cream. Stir well. Let sit for 5 min.

Pour melted butter into a 9x13" pan and coat sides. Pour extra butter in with the bread.

Mix sausage and bread mixtures. Add eggs, jack cheeses and seasonings. Put in the pan and cover with foil.

Bake 1 hour. Uncover and bake 15 min more. Remove from oven and increase the temp to 375. Spread sour cream and parmesan cheese over the top. Bake for 10-15 min. Serve hot.