Ingredients:

  • 1 lb ground pork sausage
  • 6 cups cubed French bread
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup scallions, thinly sliced
  • 8 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 1 tsp dry mustard powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Brown the 1 lb ground pork sausage in a skillet over medium heat until no pink remains and edges are crispy. Note: Drain the fat well so the casserole isn't greasy.
  2. Spread the 6 cups cubed French bread on a tray and bake at 350°F (180°C) for 10 minutes until dry to the touch.
  3. Grease your 9x13 dish and scatter the toasted bread cubes evenly across the bottom.
  4. Distribute the cooked sausage and 0.5 cup sliced scallions over the bread cubes.
  5. Sprinkle the 2 cups freshly shredded sharp cheddar over the meat layer until every nook is covered.
  6. In a large bowl, combine 8 eggs, 2 cups whole milk, 0.5 cup heavy cream, 1 tsp dry mustard, 0.5 tsp smoked paprika, 0.5 tsp sea salt, and 0.25 tsp pepper.
  7. Pour the egg mixture slowly over the bread and sausage until the liquid is level with the bread tops.
  8. Use a spatula to gently press down on the bread cubes to ensure they are submerged, then cover tightly with wrap.
  9. Refrigerate for at least 8 hours or overnight. Note: This is where the magic happens for the texture.
  10. Preheat oven to 350°F (180°C) and bake for 45 minutes until the center is puffed and the top is golden brown.