Wedding Brunch

This past Saturday we went to our friends, John and Carolyn's brunch themed wedding reception. The reception was very nice and the spread was simple, yet elegant. Lots of breakfast casseroles were served, alongside fresh fruit, baked hams and lots of sweet rolls. Sylvia simply makes the best breads and rolls in the world. I have a creole inspired breakfast casserole that I make from time to time. I volunteered to make this for the reception. I always feel a sense of accomplishment, when the food I make gets inhaled by other people. I love cooking, and I love enjoying good food with other people. Many asked for the recipe, so I have decided to post it here.

Dan's Creole Breakfast Strata

1/2 pound spicy sausage, chorizo, hot Italian, etc
1 large diced sweet onion
1 large diced red bell pepper
1 large diced yellow bell pepper
1/3 cup sliced green onions
1/2 cup dry white wine
8 cups, 1-inch cubes day old French bread
2 1/2 cups milk
1/2 cup heavy cream
4 tablespoons unsalted butter
8 large eggs, beaten
1/2 pound Pepper Jack cheese, grated
1/2 pound Monterey Jack cheese, grated
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup sour cream
1/2 cup grated Parmesan cheese


Preheat oven to 325° F. Heat a skillet over medium-high heat. Add the sausage and cook until golden brown and the fat is rendered, about 5 minutes. Add the onions and bell peppers, and sauté until soft, about 3 minutes. Add the green onions and stir well. Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat.

Place the bread in a large mixing bowl. Bread should be stale. If bread is not stale, bake off for five to ten minutes in a 325° F oven. Add the milk, cream and stir well. Let sit for 5 minutes. This step is necessary to prevent the strata from being soggy.

Spread the butter into a 9X13-inch casserole dish, and coat the sides and bottom evenly.

Mix the sausage and bread mixtures. Add the eggs, grated Pepper Jack and Monterrey Jack cheeses, salt, pepper, and cayenne, and quickly fold together. Cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 minutes. Remove the casserole from the oven and increase the temperature to 375° F. Spread the sour cream evenly over the top and cover with Parmesan. Bake, uncovered, for 10 to 15 minutes or until the casserole is lightly browned on top. Serve hot.