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"The belly rules the mind."--Spanish Proverb

Bayou Bend Brunch Casserole Recipe

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This recipe for Bayou Bend Brunch Casserole is from Sisters At Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 large loaf day-old French bread, torn into small pieces
3 tbs. melted butter
1 lb. Monterey Jack cheese, shredded
1/4 lb. Genoa salami, julienned (prosecutor is also very yummy)
10 eggs
1 1/2 c. milk (whole)
1/3 c. white wine
3 large green onions, minced
2 tsp. Dijon mustard
1/8 tsp coarse ground black pepper (I use more, usually 1/4)
1/8 tsp. red pepper flakes (Beth uses more 1/4 tsp)
1 c. sour cream
1/2 c. Parmesan cheese, grated (Beth uses fresh)
Directions:
Directions:
1. In a well greased 9 X 13 casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Monterey Jack cheese and salami pieces.

2. Beat together eggs, milk, wine, green onions, mustard, and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.

3. Remove from refrigerator 30 minutes before baking. Bake covered at 325º for one hour.

4. Uncover, spread with sour cream and sprinkle with Parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My friend Barb Brown brought this to SAH one year for breakfast and it was a huge hit. She passed away in 2011. In 2012 Debi made it in memory of Barb.

This recipe was the winner of Good Morning America's Pie of Emeril's Eye Contest by Beth Ann Woodward 1/12/2001.

 

 

 

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