BAYOU BEND BRUNCH CASSEROLE

Bayou Bend Brunch Casserole image

Provided by Sandy in Oklahoma

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 large day old French bread, torn into small pieces
3 tablespoons melted butter
1 lb monterey jack cheese, shredded
1/3 lb genoa salami, julienned
10 eggs
1 1/2 cups milk
1/3 cup white wine
3 large green onions, minced
2 teaspoons Dijon mustard
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup parmesan cheese, grated

Steps:

In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.
Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.
Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.

Nutrition Facts : Calories 623.2, Fat 44.5, SaturatedFat 23.9, Cholesterol 370.3, Sodium 1090, Carbohydrate 20.5, Fiber 1.2, Sugar 1.3, Protein 33.3

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