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Bayou Bend Brunch Casserole

Source of Recipe


Beth Ann Woodward






List of Ingredients



• 1/2 large loaf day old French bread, torn into small pieces
  
• 3 Tbsp melted butter
  
• 1 lb. Monterey Jack cheese, shredded
  
• 1/4 lb. Genoa salami, julienned
  
• 10 eggs
  
• 1-1/2 cups whole milk
  
• 1/3 cup white wine
  
• 3 large green onions, minced
  
• 2 tsp Dijon mustard
  
• 1/8 to 1/4 tsp coarse ground black pepper
  
• 1/8 to 1/4 tsp red pepper flakes
  
• 1 cup sour cream
  
• 1/2 cup grated Parmesan cheese
  






Instructions



1. In a well-greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Monterey jack cheese and salami pieces. 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.
   
   
2. Remove from refrigerator 30 minutes before baking. Bake, covered, at 325 degrees (F) for 1 hour.
   
   
3. Uncover casserole; spread with sour cream and sprinkle with Parmesan. Bake, uncovered, an additional 10 minutes, until lightly browned.