Bayou Bend Brunch Casserole

My awesome foodie friend, Elizabeth, suggested this for a brunch I was hosting for about 30 people. It was a big hit!! I made a few changes to the original recipe - which was featured on Good Morning America. I will most definitely be making this many many more times!!

It's not the greatest picture - but…

Bayou Bend Brunch Casserole

3/4 large loaf day old french bread, torn into small pieces

6 tbs. butter, melted

1 lb. Monterey Jack cheese, shredded

1/2 lb. Genoa salami, julienned 

10 eggs

1 1/2 cups milk (whole)

3 large green onions, minced

2 tsp Dijon mustard

1/4 tsp. coarse ground black pepper 

1/4 tsp. red pepper flakes 

1 cup sour cream

1/2 cup Parmesan cheese, grated

In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.

2. Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.

3. Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.

4. Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.