Brunch on the Bayou Best Family Recipes

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Brunch on the Bayou

"This is an simply FANTASTIC brunch recipe. I normally serve it whilst family is touring for the vacations as the majority is prepared the night time earlier than. Everyone loves it and ALWAYS wants the recipe!"

Ingredients :

four ounces Italian sausage, casings eliminated
1/2 (1 pound) loaf day antique French bread, damaged into small portions
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups entire milk
10 eggs
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/four teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 9H40M

Place sausage in a skillet over medium-high warmness. Cook, stirring constantly till calmly browned. Drain grease, and set aside.
Spread bread portions within the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle inside the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk collectively the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and purple pepper. Pour the egg aggregate over the whole thing in the baking dish. Cover, and refrigerate 8 hours to overnight.
Remove the dish from the refrigerator half-hour previous to baking to allow it to come back to room temperature. Preheat the oven to 325 tiers F (one hundred sixty five tiers C).
Cover the dish with aluminum foil, and bake for half-hour inside the preheated oven. Then find, and bake for an additional half-hour. Remove from the oven, and unfold sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or till cheese is starting to brown barely.

Notes :

If I'm no longer serving youngsters, I want to double up at the red pepper flakes and add some drops of hot pepper sauce as well.

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