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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!
- ½ large loaf of day old french bread, torn into pieces
- 1 lb. of shredded Montery Jack or Pepper Jack cheese, shredded
- ¼ lb. salami, julienned
- 10 eggs
- 1½ cups milk
- 3 large green onions
- 2 Tbsp. of dijon mustard
- ⅛ tsp. coarse ground black pepper
- ⅛ tsp. red pepper flakes
- 1 cup sour cream
- ½ cup parmesan cheese, grated
- 1. In a well-greased 9x13-inch casserole dish, spread bread pieces over bottom and sprinkle with the cheese and salami.
- 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. Cover casserole with foil and refrigerate overnight.
- 4. Remove casserole from fridge 30 minutes before baking. Bake, covered in foil, at 325 degrees for 1 hour.
- 5. Remove foil, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until the topping is slightly browned.