Bayou Bend Brunch Casserole

Emeril Lagasse whipped up a Bayou Bend Brunch Casserole on Good Morning America. It's the same dish his pie contest winner made for him. (


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 ( can use more, up to 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 )


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.