Description
Brunch on the Bayou is a savory, custard-soaked casserole perfect for a hearty breakfast or brunch. Featuring Italian sausage, day-old French bread, Monterey Jack cheese, and a flavorful blend of eggs, milk, apple juice, and spices, this dish is baked to creamy perfection and finished with a tangy sour cream topping and Parmesan cheese crust.
Ingredients
Scale
Sausage and Bread Base
- 4 ounces Italian sausage, casings removed
- ½ (1 pound) loaf day-old French bread, broken into small pieces
- 3 tablespoons butter, melted
- 1 pound shredded Monterey Jack cheese
Custard Mixture
- 10 large eggs
- 1 ½ cups whole milk
- â…“ cup apple juice
- 3 green onions, chopped
- 2 teaspoons Dijon mustard
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Topping
- 1 cup sour cream
- ½ cup Parmesan cheese
Instructions
- Cook the sausage: In a large skillet over medium-high heat, cook the Italian sausage until it is browned and cooked through. Drain any excess grease and set the sausage aside to cool slightly.
- Assemble bread and sausage base: 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, then sprinkle the cooked sausage on top. Cover the sausage with a generous layer of shredded Monterey Jack cheese.
- Prepare 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, stirring well to combine.
- Combine and soak: Pour the egg custard mixture evenly over the bread, sausage, and cheese in the baking dish. Cover the dish with foil or plastic wrap, then refrigerate for 8 hours or overnight to allow the bread to soak up the custard thoroughly.
- Preheat and bring to room temperature: About 30 minutes before baking, remove the casserole from the refrigerator to let it come to room temperature. Meanwhile, preheat your oven to 325°F (165°C).
- Bake covered: Cover the baking dish with foil and bake for 30 minutes to start cooking the custard gently.
- Bake uncovered: Remove the foil and bake for an additional 30 minutes to allow the casserole to set and the top to brown lightly.
- Add sour cream and Parmesan topping: Remove the casserole from the oven. Evenly spread the sour cream over the top, then sprinkle the Parmesan cheese uniformly over the sour cream layer.
- Final baking: Return the casserole to the oven and bake uncovered for about 10 minutes, or until the Parmesan cheese browns to a golden crust and the sour cream layer is warmed through.
Notes
- Using day-old French bread helps the bread absorb the custard better without becoming too soggy.
- The apple juice adds a subtle sweetness that balances the savory sausage and cheese.
- You can prepare the casserole the night before to save time on the day of serving.
- To make it spicier, increase the red pepper flakes to taste.
- This dish pairs wonderfully with fresh fruit and a light salad for a complete brunch.
