Description

Brunch on the Bayou is a savory, custard-soaked breakfast casserole that combines Italian sausage, day-old French bread, and a blend of Monterey Jack and Parmesan cheeses. Perfect for feeding a crowd, this dish is prepared by layering sausage and cheese over bread, soaking it in a rich egg custard overnight, and baking it until golden and bubbly. Topped with sour cream and Parmesan, it offers a creamy and flavorful start to your day.

Ingredients

Scale

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

Egg Custard Mixture

10 large eggs
1 ½ cups whole milk
⅓ 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

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Instructions

Cook the sausage: In a large skillet over medium-high heat, cook the Italian sausage until browned and fully cooked. Drain any excess grease and set the sausage aside.
Prepare the bread layer: Spread the broken pieces of day-old French bread evenly in the bottom of a 9×13-inch baking dish. Drizzle the melted butter over the bread, sprinkle the cooked sausage on top, then cover with shredded Monterey Jack cheese.
Make the custard mixture: In a large bowl, whisk together the eggs, whole milk, apple juice, chopped green onions, and Dijon mustard. Season with black pepper and red pepper flakes for extra flavor.
Combine and refrigerate: Pour the egg custard 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 fully.
Preheat and prepare for baking: Remove the casserole from the refrigerator about 30 minutes before baking to let it come to room temperature. Preheat your oven to 325°F (165°C).
Bake covered: Cover the baking dish with foil and bake for 30 minutes to gently cook the casserole through.
Bake uncovered: Remove the foil and continue baking for an additional 30 minutes until the casserole is set and golden on top.
Add topping and finish baking: Remove the casserole from the oven. Spread a layer of sour cream evenly over the top and sprinkle with Parmesan cheese. Return to the oven and bake for about 10 minutes, or until the cheese is nicely browned.

Notes

Using day-old bread helps absorb the custard without becoming too mushy.
Feel free to substitute Italian sausage with turkey sausage for a leaner option.
The apple juice adds a subtle sweetness and helps tenderize the custard.
This casserole can be prepared the night before for easy morning serving.
Letting the dish sit at room temperature before baking ensures even cooking.