Name: Brunch on the Bayou
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Italian sausage, casings removed - 4 ounces; Day old French bread, broken into small pieces - ½ (1 pound) loaf; Butter, melted - 3 tablespoons; Shredded Monterey Jack cheese - 1 pound; Whole milk - 1 ½ cups; Eggs - 10; White wine - ⅓ cup; Green onions, chopped - 3; Dijon mustard - 2 teaspoons; Black pepper - ¼ teaspoon; Red pepper flakes - ¼ teaspoon; Sour cream - 1 cup; Parmesan cheese - ½ cup

Ingredients for - Brunch on the Bayou

1. Italian sausage, casings removed 4 ounces

2. Day old French bread, broken into small pieces ½ (1 pound) loaf

3. Butter, melted 3 tablespoons

4. Shredded Monterey Jack cheese 1 pound

5. Whole milk 1 ½ cups

6. Eggs 10

7. White wine ⅓ cup

8. Green onions, chopped 3

9. Dijon mustard 2 teaspoons

10. Black pepper ¼ teaspoon

11. Red pepper flakes ¼ teaspoon

12. Sour cream 1 cup

13. Parmesan cheese ½ cup

How to cook deliciously - Brunch on the Bayou

1 . Stage

Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.

2 . Stage

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 black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.

3 . Stage

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).

4 . Stage

Cover the dish with aluminum foil, 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. Dotdash Meredith Food Studio