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 add the rick savory touch to kick this bread pudding up a notch or two. If you can't find liguica where you live, substitute any garlicky smoked pork sausage.

Do Ahead:
Just the ticket for the busy holiday season, because you can assemble the dish a day ahead, refrigerate, and then bake the next morning. Come to think of it, it benefits from a night in the fridge.

1. Preheat oven to 325° F.

2. Heat a skillet 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 sauté until soft, about 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, cream and stir well. Let sit for 5 minutes.

4. Pour the melted butter into a 9X13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture.