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
Scale
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
- â…“ 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.
