Preheat the oven to 350°F. Lightly grease 3-quart (9 by 13-inch) baking dish with 1 tbsp. of the butter and set aside.
In a medium skillet, melt 2 tsps. of the butter over medium-high heat. Add the onions, green and red bell peppers, ¼ tsp. of the salt, and 1/8 tsp. of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
In a medium skillet, melt the remaining 1 tsp. butter over medium-high heat. Add the bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
In a large bowl, beat the eggs. Add the milk, cream, 1 tsp. of the Essence, remaining ½ tsp. salt, and remaining 1/8 tsp. pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked bacon and sausage, the onion mixture, and the Quickmelt cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining ½ tsp. Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375°F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
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