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Bayou Bend Brunch Casserole

(recipe, Jennifer Nordmark)


Great & fairly easy! The original recipe calls for 3 tablespoons of melted butter poured over the bread, and 1/3 cup of white wine whisked into the egg mixture, but I find that the results are great without them. But it doesn't hurt to add those ingredients, either!


  1. ½ large loaf of day old french bread, torn into pieces
  2. 1 lb. of shredded Montery Jack or Pepper Jack cheese, shredded
  3. ¼ lb. salami, julienned
  4. 10 eggs
  5. 1½ cups milk
  6. 3 large green onions
  7. 2 Tbsp. of dijon mustard
  8. ⅛ tsp. coarse ground black pepper
  9. ⅛ tsp. red pepper flakes
  10. 1 cup sour cream
  11. ½ cup parmesan cheese, grated


  1. 1. In a well-greased 9x13-inch casserole dish, spread bread pieces over bottom and sprinkle with the cheese and salami.
  2. 2. Beat together eggs, milk, green onions, mustard, black and red pepper until mixture is frothy. Pour the egg mixture over the bread/cheese/salami.
  3. 3. Cover casserole with foil and refrigerate overnight.
  4. 4. Remove casserole from fridge 30 minutes before baking. Bake, covered in foil, at 325 degrees for 1 hour.
  5. 5. Remove foil, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until the topping is slightly browned.
  6. Enjoy!