BRUNCH ON THE BAYOU

Brunch on the Bayou image

Provided by Pinaygourmet 345142

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 13

110 g Italian sausage, casings removed
1 loaf day-old French bread, broken into small pieces
45 g butter, melted
455 g shredded monterey jack cheese
355 ml whole milk
10 eggs
80 ml white wine
3 green onions, chopped
10 ml Dijon mustard
salt and pepper
red pepper flakes
230 g sour cream
50 g parmesan cheese

Steps:

Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish.
Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese.
In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions.
Season with salt, black and red pepper.
Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature.
Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven.
Then uncover, and bake for an additional 30 minutes.
Remove from the oven, and spread sour cream over the top.
Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.