Breakfast Casserole - Bayou Bend Brunch

Bayou Bend Brunch Casserole

2001 winner of Good Morning America's Pie of Emeril's Eye Contest

From K. Coy

Ingredients
1/2 large loaf day old french bread, torn into small pieces
3 tbs. melted butter
1 lb. Montery Jack cheese, shredded
1/4 lb. genoa salami, julienned (Beth uses more, usually 1/3 lb.)
10 eggs
1 1/2 cups milk (whole)
1/3 cup white wine
3 large green onions, minced
2 tsp Dijon mustard
1/8 tsp. coarse ground black pepper (I use more, usually 1/4)
1/8 tsp. red pepper flakes (Beth uses more, 1/4 tsp.)
1 cup sour cream
1/2 cup Parmesan cheese, grated (Beth uses fresh)

Directions:
1. 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.