Bayou Bend Brunch Casserole

Submitted by Sandy in Oklahoma

"This recipe is froma local Junior Forum cookbook called "Buffet on the Bayou". I like it because you make it the day ahead and just pop it in the oven the day you want to serve it. Very easy to make."

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 8

ingredients

• 1⁄2 large day old French bread, torn into small pieces
• 3 tablespoons melted butter
• 1 lb monterey jack cheese, shredded
• 1⁄3 lb genoa salami, julienned
• 10 eggs
• 1 1⁄2 cups milk
• 1⁄3 cup white wine
• 3 large green onions, minced
• 2 teaspoons Dijon mustard
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1⁄4 teaspoon red pepper flakes
• 1 cup sour cream
• 1⁄2 cup parmesan cheese, grated

directions

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