Ingredients:

  • 1 lb ground pork breakfast sausage
  • 8 cups day-old French bread, cubed into 1-inch pieces
  • 2 cups sharp cheddar cheese, freshly shredded
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp rubbed sage

Instructions:

  1. Brown the meat. Sauté the sausage in a skillet over medium heat until no longer pink and slightly crispy. Note: This develops the Maillard reaction for better flavor.
  2. Drain the fat. Remove the sausage with a slotted spoon to a paper towel lined plate. Note: Excess grease will make the casserole oily.
  3. Prep the bread. Cube the French bread into 1 inch pieces. Note: Consistent sizing ensures the soak is even.
  4. Whisk the custard. Combine eggs, milk, cream, mustard powder, salt, pepper, and sage in a large bowl. Note: Whisk until no streaks of yolk remain for a smooth texture.
  5. Layer the base. Grease your 9x13 dish and spread the bread cubes evenly across the bottom.
  6. Add the savory elements. Sprinkle the cooked sausage and 2 cups of shredded cheddar over the bread. Note: Toss gently so the cheese falls into the crevices.
  7. Pour the liquid. Slowly empty the egg mixture over the bread, ensuring every piece is coated.
  8. The Cold Set. Cover and refrigerate for at least 30 minutes, or ideally overnight. Note: This allows the starch to fully hydrate.
  9. Bake the dish. Preheat your oven to 350°F (180°C) and bake 45 minutes until the top is golden and the center doesn't wobble.
  10. Rest before serving. Let it sit on the counter for 10 minutes. Note: This allows the internal steam to settle so the slices hold their shape.