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Brunch on the Bayou

This brunch on the bayou casserole is an absolutely fantastic recipe. I typically serve it when family is visiting for the holidays, as the majority is prepared the night before. Everyone loves it and always wants the recipe!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 9 hours 45 minutes
Course brunch, lunch/dinner
Cuisine American
Servings 8 people
Calories 4405.3 kcal

Equipment

  • 1 Large Skillet For browning sausage
  • 1 9x13 inch Baking Dish For the casserole assembly and baking
  • 1 Large Mixing Bowl For whisking egg mixture
  • 1 Whisk For combining wet ingredients
  • 1 Aluminum Foil For covering the baking dish during initial bake

Ingredients
  

Main

  • 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
  • 10 large eggs
  • 1 ½ cups whole milk
  • ⅓ cup white wine
  • 3 green onions chopped
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 cup sour cream
  • ½ cup Parmesan cheese

Instructions
 

  • Place sausage in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and set aside.
  • Spread bread pieces in the bottom of a 9x13-inch baking dish. Drizzle with melted butter, then sprinkle with cooked sausage. Cover with cheese.
  • Whisk together eggs, milk, white wine, green onions, and Dijon mustard in a large bowl. Season with black pepper and red pepper flakes. Pour egg mixture over sausage in the baking dish. Cover and refrigerate for 8 hours to overnight.
  • Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 30 more minutes.
  • Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven and bake until cheese begins to brown slightly, about 10 minutes. Dotdash Meredith Food Studio

Notes

To elevate this casserole, consider browning a mirepoix (onions, celery, bell peppers) with the sausage for added aromatic depth. For the bread, ensuring it's genuinely day-old or lightly toasted prevents a soggy base; it needs to absorb the rich custard properly. The overnight refrigeration is critical for this absorption, yielding a tender, custardy texture. When baking, prevent overcooking by checking for an internal temperature of 165°F (74°C) to maintain moisture. A common pitfall is rushing the resting period; allow 30 minutes at room temperature for even heat distribution. For enhanced flavor, a splash of Worcestershire or a pinch of Cajun seasoning in the egg mixture can boost the 'Bayou' character. Finish with a generous sprinkle of fresh chopped chives or parsley for vibrant color and a fresh bite.