Zutaten für Brunch On The Bayou
- 1 pound mild Italian sausage
- 1 (1 lb) loaf day-old French bread, cut into 1/2 inch cubes
- 1/4 cup butter, melted
- 2 cups shredded Monterey Jack cheese
- 2 cups whole milk
- 8 large eggs
- 1/2 cup dry white wine
- 1/4 cup chopped green onions
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup sour cream
- 1/4 cup freshly grated Parmesan cheese
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Zubereitung von Brunch On The Bayou
- In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until evenly browned. Drain off any excess grease and set aside.
- Preheat oven to 325°F (160°C).
- Spread the cubed bread evenly in the bottom of a 9x13 inch baking dish.
- Drizzle the melted butter over the bread, then sprinkle with the cooked sausage.
- Top with the shredded cheddar cheese.
- In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season generously with salt and pepper.
- Pour the egg mixture evenly over the sausage and cheese layers in the baking dish.
- Cover the baking dish tightly with plastic wrap and refrigerate overnight.
- Remove the casserole from the refrigerator 30 minutes before baking to allow it to come to room temperature.
- Cover the dish and bake for 30 minutes in the preheated oven.
- Uncover the dish and bake for an additional 30 minutes, or until the casserole is set and the top is lightly golden.
- Remove from the oven and spread the sour cream evenly over the top.
- Sprinkle with the Parmesan cheese.
- Return to the oven for 10 minutes, or until the cheese is melted and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
24g
Fat
76g
Carbs
25g
