Discove r Cit yV iewN C.co m's fre s h up d ate d loo k ! | 35
B L O O D B L O O D B L O O D
A C E L E B R A T I O N O F E A S T E R
W E D , T H U & F R I , A P R I L 1 0 , 1 1 & 1 2 @ 7 : 3 0 P M
N O R T H W O O D T E M P L E . O R G F R E E _ A D M I S S I O N _ A T _ E V E R Y _ P E R F O R M A N C E
S A T & S U N , A P R I L 1 3 & 1 4 @ 3 : 3 0 P M
/ / / E A S T E R S U N D A Y , A P R I L 2 1 @ 6 P M / / /
N O R T H W O O D T E M P L E
P R E S E N T S
N O R T H W O O D T E M P L E
P R E S E N T S
Directions
Place sausage in a skillet over medium-high heat. Cook,
stirring constantly until evenly browned. Drain grease
and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking
dish. Drizzle melted butter over the bread pieces, then
sprinkle in the cooked sausage. Cover with shredded
cheese.
In a medium bowl, whisk together the eggs, milk, white
wine, Dijon mustard and green onions. Season with black
and red pepper. Pour the egg mixture over everything
in the baking dish. Cover, and refrigerate 8 hours to
overnight.
Remove the dish from the refrigerator 30 minutes
prior to baking to allow it to come to room temperature.
Preheat the oven to 325 degrees F.
Cover the dish with aluminum foil and bake for 30
minutes in the preheated oven. en uncover and bake
for an additional 30 minutes. Remove from the oven and
spread sour cream over the top. Sprinkle with Parmesan
cheese. Return to the oven for an additional 10 minutes, or
until cheese is starting to brown slightly.
