I love keeping the" best of the best" brunch casseroles. As we focus on builiding your recipe keepsakes of brunch ideas, this one has been fondly served on several holiday occasions throughout the years.
One of my best friends from high school had a long line of good cooks in her family. Nancy's father was a professional chef, and this was one of his favorite recipes. He served it in the hotels where he worked, as well as at home.
Whenever we serve this today at The Maine House, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter.
Estelle's Brunch Casserole
6 slices sourdough bread
3 to 4 tablespoons butter, softened
2 cup shredded sharp cheddar cheese
1 pound bulk pork sausage, cooked and drained
1/2 medium sweet red pepper, cut into thin strips
1/4 cup sliced green onion tops
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cups milk
1/4 cup white wine or Chicken Broth
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13-in. x 9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given.
In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Estelle's Brunch Punch
4 cups cranberry juice
2 cups orange juice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup water
1/3 cup sugar
1 teaspoon almond extract
Fresh slices of oranges and lemons and whole fresh cranberries
In a large container or punch bowl, combine all of the ingredients; stir until sugar is dissolved. Refrigerate until serving. Serve with slices of oranges, lemons and whole cranberries and fresh mint sprigs! Festive and refreshing!