Ingredients:

  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced
  • 1 lb Bulk Breakfast Sausage (mild or spicy), cooked and drained of excess fat
  • 1 tsp Fresh Sage, minced (Optional)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 standard loaf (1 lb) Sourdough Bread or French Baguette, day-old or slightly stale, cubed (1-inch pieces)
  • 2 cups Sharp Cheddar Cheese, grated
  • 12 Large Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1 Tbsp Dijon Mustard
  • 1 1/2 tsp Salt (Kosher or Fine Sea)
  • 1/2 tsp Garlic Powder
  • Pinch of Nutmeg (Optional)

Instructions:

  1. Lightly grease the 9x13-inch baking dish. Heat the butter in a skillet over medium-high heat. Add the diced onion and bell pepper and cook until softened (about 5-7 minutes). Remove from the pan and set aside.
  2. Add the bulk sausage to the same skillet. Brown completely, breaking it up as it cooks. Drain off any excessive fat. Return the sausage and sautéed vegetables to the skillet. Stir in the sage and pepper.
  3. Cube the day-old sourdough bread into 1-inch pieces. Distribute half of the cubed bread evenly across the bottom of the prepared dish. Spoon the sausage and vegetable mixture evenly over the bread layer. Sprinkle one cup of the grated Cheddar cheese over the top. Add the remaining bread cubes on top of the cheese.
  4. In a large mixing bowl, thoroughly whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, garlic powder, and nutmeg until completely combined. Pour the egg custard evenly over the entire casserole, ensuring all bread pieces are saturated. Gently press the bread down to help it absorb the liquid.
  5. Cover the dish tightly with plastic wrap or foil. Refrigerate for a minimum of 4 hours, or preferably overnight (up to 12 hours).
  6. Preheat the oven to 375°F (190°C). Remove the casserole from the fridge about 30 minutes before baking to allow it to temper slightly. Cover the dish loosely with foil and bake for 35 minutes.
  7. Remove the foil. Sprinkle the remaining 1 cup of grated Cheddar over the top. Bake for an additional 15–20 minutes, or until the casserole is golden brown and the center is set (a knife inserted near the middle should come out clean).
  8. Remove from the oven and allow the casserole to rest for 10 minutes before slicing and serving. This allows the custard to firm up properly—don’t skip this!