This brunch on the bayou casserole is an absolutely fantastic recipe. I typically serve it when family is visiting for the holidays, as the majority is prepared the night before. Everyone loves it and always wants the recipe!
Prep Time::30 mins
Cook Time:: 1 hr 15 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 45 mins
Servings::8
Yield::1 (9×13-inch) casserole
Ingredients
4 ounces Italian sausage, casings removed
½ (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
10 large eggs
1 ½ cups whole milk
⅓ cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 cup sour cream
½ cup Parmesan cheese
Directions
Place sausage in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and set aside.
Spread bread pieces in the bottom of a 9×13-inch baking dish. Drizzle with melted butter, then sprinkle with cooked sausage. Cover with cheese.
Whisk together eggs, milk, white wine, green onions, and Dijon mustard in a large bowl. Season with black pepper and red pepper flakes. Pour egg mixture over sausage in the baking dish. Cover and refrigerate for 8 hours to overnight.
Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 30 more minutes.
Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven and bake until cheese begins to brown slightly, about 10 minutes.
Dotdash Meredith Food Studio Cook’s Note
If I'm not serving kids, I like to double the red pepper flakes and add a few drops of hot pepper sauce.