Description
Brunch on the Bayou is a savory breakfast casserole featuring Italian sausage, day-old French bread, and a creamy custard blend with Monterey Jack cheese. This make-ahead dish is soaked overnight and baked to golden perfection, topped with sour cream and Parmesan cheese for a rich, comforting meal perfect for brunch gatherings.
Ingredients
Scale
Sausage and Bread Base
- 4 ounces Italian sausage, casings removed
- ½ (1 pound) loaf day-old French bread, broken into small pieces
- 3 tablespoons butter, melted
- 1 pound shredded Monterey Jack cheese
Custard Mixture
- 10 large eggs
- 1 ½ cups whole milk
- â…“ cup apple juice
- 3 green onions, chopped
- 2 teaspoons Dijon mustard
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Toppings
- 1 cup sour cream
- ½ cup Parmesan cheese
Instructions
- Cook Sausage: Cook sausage in a large skillet over medium-high heat until browned. Drain excess grease and set the cooked sausage aside.
- Assemble Bread and Sausage: Spread the broken bread pieces evenly in the bottom of a 9×13-inch baking dish. Drizzle melted butter over the bread, then sprinkle the cooked sausage on top. Cover the sausage with the shredded Monterey Jack cheese.
- Prepare Custard: In a large bowl, whisk together the eggs, whole milk, apple juice, chopped green onions, and Dijon mustard. Season the mixture with black pepper and red pepper flakes. Pour this custard evenly over the bread and sausage in the baking dish.
- Refrigerate: Cover the dish and refrigerate for 8 hours or overnight to allow the bread to soak up the custard mixture fully.
- Preheat and Temper: Remove the casserole from the fridge 30 minutes before baking to bring to room temperature. Preheat the oven to 325°F (165°C).
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking for another 30 minutes until the casserole is set and slightly golden.
- Add Toppings and Finish Baking: Remove the casserole from the oven. Spread the sour cream evenly over the top and sprinkle with Parmesan cheese. Return to the oven and bake for about 10 minutes more until the cheese browns and bubbles.
Notes
- Using day-old French bread helps it absorb the custard without becoming too soggy.
- Letting the casserole sit at room temperature before baking ensures even cooking.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- This casserole can be made the day before and refrigerated for convenience.
- Allow the casserole to rest for 10 minutes after baking for easier slicing.
