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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Brunch on the Bayou Recipe

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This recipe for Brunch on the Bayou is from The Mills Family Cookbook , 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:  
4 oz Italian sausage, casings removed
1/2 (1 lb) day old French break, broken into pieces
3 T. butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 C. whole milk
10 eggs
1/3 C. white wine
3 green onions, chopped
2 t. Dijon mustard
1/4 t. black pepper
1 C. sour cream
1/2 C. Parmesan cheese
Directions:
Directions:
Place sausage in skillet over medium heat; cook, stirring constantly until evenly browned. Drain grease and set aside.

Spread bread pieces in the bottom of a 9x13" baking dish. Drizzle melted butter over bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the egg,s milk, white wine, Dijon mustard and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover and refrigerate overnight.

Remove dish from the refrigerator 30 minutes before baking to allow it to come to room temperature. Preheat oven to 325º

Cover the dish and bake for 30 minutes in preheated oven. Then uncover and bake for an additional 30 minutes. Remove from the oven and spread sour cream over the top. Sprinkle with parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

 

 

 

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