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Bend Brunch Casserole
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~ John Gunther
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La Belle Cuisine
Bayou Bend Brunch Casserole
Beth Ann Woodward, January 12, 2001
"The winner of Good Morning Americas
of Emerils Eye
a very special breakfast with the master chef on the morning he stopped by
to give her the good news. Since then our viewers have been asking us to
get the recipe from Beth Ann Woodward.
Here it is: The Bayou Bend Brunch Casserole."
1/2 large loaf day old French bread,
torn into small pieces
3 tablespoons melted butter
1 pound Monterey Jack cheese, shredded
1/4 pound Genoa salami, julienned
(Beth uses more, usually 1/3 pound)
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
(We use more, usually 1/4 teaspoon)
1/8 teaspoon red pepper flakes
(Beth uses more, 1/4 teaspoon)
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 Monterey 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 F for 1 hour.
4. Uncover, spread with sour cream and sprinkle with parmesan
cheese. Bake uncovered an additional 10 minutes, until lightly
The Houston Junior Forum cookbook, Buffet on the Bayou © 2000
(To order the cookbook, call 713-526-4797)
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