Bayou Bend Brunch Cassarole
Diana
Wonderful dish for a big group! This dish was served the day after Dan and Diana’s wedding for Mother’s Day brunch.
ingredients
- 1/2 large loaf day old french bread, torn into small pieces
- 3tbsp. melted butter
- 1 lb. Monterey jack cheese, shredded
- 1/3 lb Genoa salami, julienned
- 10 eggs
- 1 1/2 cups whole milk
- 1/3 cup white wine
- 3 large green onions, minced
- 2 tsp. Dijon mustard
- 1/4 tsp. coarse ground black pepper
- 1/4 tsp. red pepper flakes
- 1 cup sour cream
- 1/2 cup Parmesan cheese, grated
directions
- 1
In a well greased 9x13" cassarole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle Monterey jack chees 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 cassarole with foil and refrigerate overnight.
- 3
Remove from refrigerator 30 minutes before baking. Bake covered at 325 for 1 hour. Uncover, spread with sour cream and sprinkle with Parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.
Source: Gayle Perl/Marsha Rosenbaum
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