If you are craving a comforting, hearty dish that feels like a warm hug on a plate, then this Brunch on the Bayou Recipe is your new go-to. It combines savory Italian sausage with tangy, custardy bread soaked in a mix of eggs, milk, and a splash of apple juice for a subtle sweetness. Layered with gooey Monterey Jack and topped with a rich sour cream and Parmesan crust, this casserole balances textures and flavors in a way that will have everyone at your table asking for seconds. Whether you’re planning a weekend gathering or a special holiday brunch, this dish brings a festive, cozy touch inspired by the spirited flavors of the Bayou.
Ingredients You’ll Need
This Brunch on the Bayou Recipe relies on simple but impactful ingredients, each contributing its own magic to the dish. From the robust Italian sausage to the creamy cheeses and fresh scallions, every element enhances the final flavor, texture, and color, making it a meal to remember.
- Italian sausage (4 ounces): Provides deliciously seasoned meat with a bit of spice that brings depth to the recipe.
- Day-old French bread (½ loaf): Essential for soaking up the custard mixture without turning mushy, giving structure to the casserole.
- Butter (3 tablespoons, melted): Adds richness and helps brown the bread’s edges for a slight crispiness.
- Monterey Jack cheese (1 pound, shredded): Melts beautifully to create a creamy, cheesy layer that’s mild yet flavorful.
- Eggs (10 large): The custard base that holds everything together with a silky, tender bite.
- Whole milk (1 ½ cups): Adds moisture and creaminess, ensuring the dish isn’t dry.
- Apple juice (⅓ cup): Introduces a gentle sweetness that brightens up the savory elements.
- Green onions (3, chopped): Deliver a fresh, slightly sharp kick to balance the rich flavors.
- Dijon mustard (2 teaspoons): Adds subtle tang and complexity within the custard.
- Black pepper (¼ teaspoon): Enhances the warmth and depth without overpowering.
- Red pepper flakes (¼ teaspoon): Bring just a whisper of heat to keep things interesting.
- Sour cream (1 cup): Spread on top to create a luscious, slightly tangy finish.
- Parmesan cheese (½ cup): Sprinkled over the sour cream layer for a golden, savory crust.
How to Make Brunch on the Bayou Recipe
Step 1: Cook the Sausage
Begin by cooking the Italian sausage in a large skillet over medium-high heat until it’s browned and cooked through. Browning the sausage well is key to developing rich, savory flavors that will seep throughout the casserole. Drain off any excess grease to keep the dish from feeling heavy and set the sausage aside.
Step 2: Prepare the Bread Base
Take your day-old French bread, broken into small pieces, and spread it evenly in the bottom of a 9×13-inch baking dish. Drizzle the melted butter over the bread, which helps to crisp the pieces slightly as they bake, giving a lovely contrast in textures. Scatter the cooked sausage across the bread, then cover everything with a generous layer of shredded Monterey Jack cheese. This creates a melty, flavorful barrier between the bread and the custard layer.
Step 3: Whisk the Custard Mixture
In a large bowl, whisk together the eggs, milk, apple juice, chopped green onions, and Dijon mustard until thoroughly combined. Season with black pepper and red pepper flakes to infuse the custard with a hint of warmth and complexity. Pour this mixture evenly over the bread, sausage, and cheese in your baking dish, allowing the bread to soak up all those delicious flavors.
Step 4: Refrigerate Overnight
Cover the casserole tightly and place it in the refrigerator for 8 hours or overnight. This resting time is what transforms the dish—the bread absorbs the custard fully, creating a tender, almost pudding-like texture that melts in your mouth.
Step 5: Bake to Perfection
When ready to bake, remove the casserole from the fridge and let it sit at room temperature for about 30 minutes to ensure even cooking. Preheat your oven to 325°F (165°C). Cover the dish with foil to prevent drying out and bake for 30 minutes. Remove the foil and continue baking for another 30 minutes to let the top brown slightly and set properly.
Step 6: Add the Final Touch
Take the casserole out of the oven and spread the sour cream evenly over the top. Sprinkle the Parmesan cheese on top of the sour cream to create a beautiful, golden, crispy crust. Return the dish to the oven and bake for about 10 more minutes until the cheese is nicely browned and bubbly.
How to Serve Brunch on the Bayou Recipe
Garnishes
Finish your Brunch on the Bayou Recipe with fresh, vibrant garnishes to enhance both flavor and presentation. Chopped fresh parsley or chives add a pop of color and a mild herbal note, while a light sprinkle of smoked paprika or extra red pepper flakes can boost the spice if you like it hot.
Side Dishes
This dish pairs beautifully with seasonal fruit salad for a refreshing contrast or a simple green salad with a zesty vinaigrette to cut through the richness. For a heartier meal, crispy bacon or breakfast potatoes also make fantastic companions.
Creative Ways to Present
Serve this covered casserole family-style right from the dish to keep the warm, cozy vibe, or plate individual portions garnished with fresh herbs on white plates for a more elegant brunch spread. For a show-stopping presentation, add small ramekins of hot sauce or herb-infused butter on the side.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Brunch on the Bayou Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually mellow and develop further, making for excellent next-day meals or snacks.
Freezing
This casserole freezes very well. After baking and cooling completely, wrap tightly with plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat leftovers in a preheated oven at 350°F for about 15-20 minutes until warmed through and the cheese topping regains some crispiness. Avoid microwaving if possible to maintain that perfect texture.
FAQs
Can I substitute the Italian sausage for another meat?
Absolutely! Feel free to swap in breakfast sausage, chorizo, or even cooked bacon to suit your taste. Each variation will add its own unique flavor twist to the Brunch on the Bayou Recipe.
Is there a vegetarian version of this recipe?
Yes! Simply omit the sausage and add sautéed mushrooms, spinach, or your favorite veggies for a delicious vegetarian alternative that still captures the heartiness of the original.
Why is apple juice used in the custard mix?
The apple juice imparts a subtle sweetness that balances the savory sausage and cheese, while also helping the bread absorb moisture without becoming soggy, making the custard perfectly tender.
Can I prepare this casserole the morning of serving?
While you can prepare and bake the dish on the same day, refrigerating it overnight allows the bread to thoroughly soak up the custard, providing the best texture and depth of flavor in the Brunch on the Bayou Recipe.
What can I do if I don’t have day-old French bread?
If fresh bread is all you have, you can dry it out in a low oven for about 15 minutes or toast the pieces lightly before assembling the casserole, which helps replicate the sturdiness of day-old bread in absorbing the custard.
Final Thoughts
This Brunch on the Bayou Recipe is nothing short of a celebration in a baking dish, perfect for sharing with friends and family. Its layers of savory sausage, creamy cheese, and delicate custard come together in a way that is both comforting and exciting. I hope you give this a try soon and discover how easy it is to bring a bit of Bayou magic to your table, turning any morning into a cherished occasion.
Print
Brunch on the Bayou Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 9 hours 45 minutes
- Yield: 8 servings
- Category: Brunch Casserole
- Method: Baking
- Cuisine: American
Description
Brunch on the Bayou is a savory and hearty casserole featuring Italian sausage, French bread, and gooey Monterey Jack cheese soaked in a flavorful egg custard. This make-ahead dish is perfect for leisurely weekend brunches, combining rich, comforting flavors with a creamy texture topped with tangy sour cream and Parmesan cheese.
Ingredients
Meat
- 4 ounces Italian sausage, casings removed
Bread and Dairy
- ½ (1 pound) loaf day-old French bread, broken into small pieces
- 3 tablespoons butter, melted
- 1 pound shredded Monterey Jack cheese
- 1 cup sour cream
- ½ cup Parmesan cheese
- 10 large eggs
- 1 ½ cups whole milk
Liquids and Condiments
- ⅓ cup apple juice
- 2 teaspoons Dijon mustard
Vegetables and Spices
- 3 green onions, chopped
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Cook the sausage. In a large skillet over medium-high heat, brown the Italian sausage until fully cooked. Drain any excess grease and set the sausage aside.
- Prepare the baking dish. Spread the broken pieces of day-old French bread evenly in the bottom of a 9×13-inch baking dish. Drizzle the melted butter over the bread, sprinkle the cooked sausage on top, and then layer the shredded Monterey Jack cheese over everything.
- Make the custard mixture. 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 according to taste.
- Combine and refrigerate. Pour the egg custard mixture evenly over the bread, sausage, and cheese in the baking dish. Cover the dish and refrigerate for 8 hours or overnight to allow the bread to soak up the custard fully.
- Bring to room temperature and preheat oven. Remove the casserole from the refrigerator about 30 minutes before baking to come to room temperature. Meanwhile, preheat the oven to 325°F (165°C).
- Bake covered. Cover the casserole with foil and bake it in the preheated oven for 30 minutes to start setting the custard.
- Bake uncovered. Remove the foil and continue baking for an additional 30 minutes until the custard is fully set and lightly browned.
- Add the topping and finish baking. Remove the casserole from the oven, spread the sour cream evenly on top, and sprinkle with Parmesan cheese. Return the dish to the oven and bake for about 10 minutes or until the cheese browns and the topping is bubbly.
Notes
- Using day-old French bread helps the bread absorb the custard better without becoming too soggy.
- Allowing the casserole to come to room temperature before baking ensures even cooking.
- Covering the dish during the initial bake prevents the top from browning too quickly while the custard sets.
- Adding sour cream and Parmesan at the end adds a creamy and tangy finish.
- This dish can be assembled the night before for convenience.
