Why You’ll Love This Recipe
This casserole stands out because it’s easy to prepare ahead of time, making it ideal for busy mornings or entertaining guests. The savory Italian sausage pairs perfectly with the creamy Monterey Jack cheese, while the subtle acidity and flavor complexity from the added ingredient enhance the custard. The combination of textures—from the crispy edges of baked bread to the gooey cheese center—makes every bite satisfying. Plus, the sour cream and Parmesan topping adds a delightful creamy, tangy finish that browns to perfection in the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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 apple juice
- 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
Directions
- 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 9×13-inch baking dish. Drizzle with melted butter, then sprinkle with cooked sausage. Cover with shredded Monterey Jack cheese.
- In a large bowl, whisk together eggs, whole milk, apple juice, green onions, and Dijon mustard. Season with black pepper and red pepper flakes. Pour the egg mixture evenly over the sausage and bread in the baking dish.
- Cover the dish and refrigerate for 8 hours or overnight to allow the bread to soak up the custard.
- Remove the casserole from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat oven to 325°F (165°C).
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 30 minutes.
- Remove from oven, spread sour cream evenly over the top, and sprinkle with Parmesan cheese. Return to the oven and bake until the cheese starts to brown, about 10 minutes.
Servings and timing
- Servings: 8
- Prep time: 30 minutes
- Cook time: 1 hour 15 minutes
- Additional time (soaking overnight): 8 hours
- Total time: 9 hours 45 minutes
Variations
- Use sharp cheddar or smoked gouda instead of Monterey Jack for a stronger cheese flavor.
- Add chopped bell peppers or mushrooms for extra veggies and texture.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach.
- Replace apple juice with chicken broth or vegetable broth for a savory twist.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes or until heated through. You can also microwave individual portions, but the oven method preserves the texture better.
FAQs
Can I prepare this casserole entirely on the day of serving?
Yes, but allowing it to soak overnight improves flavor and texture by letting the bread absorb the custard fully.
Can I freeze the casserole before baking?
Yes, you can freeze it after assembling but before baking. Wrap tightly with plastic wrap and foil, then bake directly from frozen, adding extra baking time.
What can I substitute for the white wine?
Apple juice, chicken broth, or vegetable broth are great alternatives.
Can I use fresh bread instead of day-old?
Day-old bread works best because it soaks up the custard without becoming mushy. Fresh bread can be used if toasted or left out overnight to dry slightly.
Is it possible to make this recipe dairy-free?
Yes, substitute dairy milk with almond or oat milk, use dairy-free cheese, and replace butter with a plant-based alternative.
How spicy is this casserole?
The red pepper flakes add a mild heat, but you can adjust the amount or omit for a milder dish.
Can I add more vegetables to this recipe?
Absolutely. Sautéed spinach, bell peppers, or mushrooms make excellent additions.
What type of cheese works best?
Monterey Jack provides a creamy melt, but you can use cheddar, gouda, or mozzarella as alternatives.
How long does the casserole keep in the fridge?
It will keep well for up to 3 days when stored properly in an airtight container.
Can I make smaller portions?
Yes, you can halve the recipe and bake it in a smaller dish, adjusting baking times accordingly.
Conclusion
Brunch on the Bayou casserole is a crowd-pleasing, make-ahead dish perfect for holidays or lazy weekend mornings. Its rich layers of sausage, cheese, and custardy bread soak up wonderful flavors overnight, giving you a stress-free start to your day with a delicious meal everyone will love. Whether you stick to the original or try some of the suggested variations, this recipe is a guaranteed hit for your next brunch gathering.
Print
Brunch on the Bayou
- Total Time: 9 hours 45 minutes
- Yield: 8 servings
- Diet: Halal
Description
Brunch on the Bayou is a hearty and flavorful casserole combining Italian sausage, Monterey Jack cheese, and custardy eggs soaked into day-old French bread. Perfect for make-ahead brunches or holiday gatherings, it features rich layers and a tangy sour cream and Parmesan topping.
Ingredients
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 apple juice
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
- Cook sausage in large skillet over medium-high heat until browned. Drain grease and set aside.
- Spread bread pieces in bottom of 9×13-inch baking dish. Drizzle with melted butter, sprinkle with cooked sausage, then cover with Monterey Jack cheese.
- In large bowl, whisk eggs, milk, apple juice, green onions, and Dijon mustard. Season with black pepper and red pepper flakes. Pour evenly over bread and sausage in dish.
- Cover and refrigerate for 8 hours or overnight to let bread soak up custard.
- Remove casserole from fridge 30 minutes before baking to come to room temperature. Preheat oven to 325°F (165°C).
- Cover with foil and bake 30 minutes. Remove foil and bake another 30 minutes.
- Remove from oven. Spread sour cream evenly on top, sprinkle with Parmesan cheese. Return to oven and bake until cheese browns, about 10 minutes.
Notes
Use cheddar or smoked gouda instead of Monterey Jack.
Add chopped bell peppers or mushrooms for extra veggies.
Omit sausage and add sautéed mushrooms or spinach for vegetarian version.
Replace apple juice with chicken or vegetable broth for savory twist.
Store leftovers airtight in refrigerator up to 3 days.
Reheat covered in oven at 350°F for 20 minutes or microwave individual portions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 300mg
