Description
Brunch on the Bayou is a hearty, savory breakfast casserole featuring Italian sausage, day-old French bread soaked in a rich custard of eggs, milk, and apple juice, layered with creamy Monterey Jack and Parmesan cheeses. This make-ahead dish is perfect for a leisurely weekend brunch, offering a flavorful and satisfying combination of textures and spices with a touch of heat from red pepper flakes.
Ingredients
Sausage and Bread Layer
- 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 Sausage: In a large skillet over medium-high heat, cook the Italian sausage, breaking it up as it cooks, until browned and fully cooked. Drain any excess grease and set the sausage aside.
- Prepare Bread Layer: Spread the broken French bread pieces 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. Finally, cover with the shredded Monterey Jack cheese.
- Mix Custard: 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 to taste.
- Assemble and Soak: Pour the custard mixture evenly over the bread, sausage, and cheese layers in the baking dish. Cover the dish and refrigerate for 8 hours or overnight to allow the bread to soak up the custard.
- Bring to Room Temperature and Preheat Oven: Remove the casserole from the refrigerator about 30 minutes before baking to allow it to come to room temperature. Meanwhile, preheat your oven to 325°F (165°C).
- Bake Covered: Cover the casserole dish with foil and bake for 30 minutes to start cooking the custard evenly.
- Bake Uncovered: Remove the foil and continue baking for another 30 minutes until the casserole is set and the cheese is melted and bubbly.
- Add Topping and Finish Baking: Remove the casserole from the oven, spread the sour cream evenly over the top, and sprinkle with Parmesan cheese. Return to the oven and bake for an additional 10 minutes, or until the Parmesan cheese browns and forms a golden crust.
Notes
- Using day-old bread is essential as it absorbs the custard better without becoming too soggy.
- You can swap apple juice with orange juice for a slightly different sweetness.
- Letting the casserole sit at room temperature before baking ensures even cooking.
- The sour cream topping adds creaminess and balances the spicy heat of the sausage and red pepper flakes.
- This casserole can be prepared the night before, making it perfect for entertaining or special mornings.
- Reheat leftovers in the oven to maintain the crust’s texture.
