My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, 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.
- 6 slices sourdough bread
- 3 to 4 tablespoons butter, softened
- 2 cups (8 ounces) shredded 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
- 3 large eggs
- 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 13x9-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. Yield: 8-10 servings.
Originally published as Sunday Brunch Casserole in Reminisce November/December 1993, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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