Honey Garlic Sausage & Leek Bread Pudding

Method

1. The day before, thaw the pre-cooked honey garlic sausages, under refrigeration at < 40°F/4°C. Once thawed, place sausage in the food processor/blitzer and pulse until minced/ground. Transfer to a large bowl, cover and hold at <40°F/4°C.
2. Heat margarine in a large skillet on medium high heat. Sauté the leaks until they are translucent. Add the minced sausage, and brown until golden in color. Remove remove from heat and allow the mixture to cool.
3. In a large bowl, whisk together the eggs, cream, milk, and cayenne pepper. Add in the cooled leek and sausage mixture.
4. Cut the bread slices into 1/2 x 1/2 inch cubes and place on the bottom of a 2 inch deep, greased hotel pan(s) (12” x 18”) to yield 24 servings per pan. Sprinkle the bread with cheddar cheese. Pour the sausage, leak and egg mixture evenly over the bread/cheese mixture. Top with the Mexican Cheese. Cover with lid/plastic wrap and refrigerate overnight or at least for 4 hours at < 40°F/4°C.
5. Preheat convection oven to 350°F/177°C. Remove hotel pan from refrigerator while oven heats.
6. Bake uncovered for approximately 30 to 45 minutes or until golden brown and a knife is removed cleanly from the middle of the pan. CCP – cook to an internal temperature of 160°F/71°C held for at least 15 seconds. CCP – maintain > 140°F/60°C. Allow to stand 10 minutes before cutting and serving.
7. Cut full-size hotel pan into 6 by 4 to yield 3” x 3” portions per serving. At the point of service, may serve with a dollop of sour cream and chopped green onions/parsley.