Salami and white wine set this breakfast strata apart from the rest. A creamy layer of sour cream and Parmesan cheese baked on at the end sends it out into orbit!

Bayou Bend Breakfast Casserole

1/2 pound French bread, cubed
3 tablespoons butter, melted
1 pound Monterey Jack cheese, shredded
1/4 pound salami, sliced
10 large eggs
1 1/2 cups milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons brown mustard
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup sour cream
1/2 cup freshly grated Parmesan cheese

1. In a greased 13 x 9-inch baking dish, spread French bread cubes and drizzle with butter. Sprinkle on cheese and salami.
2. In a medium bowl beat together eggs, milk, wine, green onions, mustard, pepper and red pepper flakes. Pour over casserole, cover, and refrigerate overnight.
3. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°F (160°C).
4. Bake, covered, for 1 hour. Uncover, spread sour cream on top, and sprinkle with Parmesan cheese. Bake, uncovered, an additional 10 minutes or until lightly browned.

Makes 10 servings.

Note: If calories are a concern, don't be shy about making a few substitutions. Cut back on some of the Monterey Jack cheese, use egg substitute in place of 4 to 6 of the eggs, and try low-fat sour cream at the end. But don't cut out all of the fat, or this yummy casserole won't bake properly and you'll have a gooey mess to serve!