Creole Breakfast Bread Pudding (Mary B.)

1/2 lbs linguica sliced
1/2 cup onions
1/4 cup green pepper
1/3 cup green onions
1/3 c up white vinegar
8 cups French bread in pieces
2 1/2 cups milk
1/2 cup heavy cream
1/4 cup melted butter
8 large eggs, beaten
1/2 lbs pepper jack cheese, grated
1/2 lbs Monterey jack cheese, grated
3/4 tsp salt
1/8 tsp pepper
1/8 tsp cayenne
3/4 cup sour cream
1/2 cup grated parmesan cheese

Preheat oven to 325°.
In saute pan heat sausage for 5 min., add onions and bell peppers, saute for 3 min. Add green onions and stir well. Add vinegar and reduce slightly, about 1 min. over high heat, remove from heat.
Place bread in large mixing bowl, add milk and cream and stir well, let sit for 5 min.
Pour the melted butter into 10 x 13 inch (or larger) casserole dish to coat the sides and bottom evenly. Pour any extra butter into bread mix.
Add sausage mix to the bread mixture, then add the eggs, grated cheeses, salt, pepper and cayenne, and quickly fold mixture together. Place in casserole, and cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 min., remove from oven and increase temp to 375. Spread sour cream evenly over top and cover with Parmesan cheese. Bake uncovered for 10 to 16 min. or until casserole is lightly browned on top.