Ingredients
Scale
- 1 lb ground breakfast sausage (mild or spicy)
- 10 large eggs
- 3 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 cups cubed sturdy bread (sourdough, French bread, or brioche)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Step 1: Brown the Sausage and Prep Bread: Place a large skillet over medium-high heat. Add the ground breakfast sausage and cook until browned and crumbled, about 8-10 minutes. Drain the excess grease thoroughly on a paper towel-lined plate. While the sausage cools slightly, cut your bread into 1-inch cubes. If the bread is very fresh, you can toast the cubes in a low oven for 10 minutes to dry them out, which prevents the casserole from becoming soggy.
- Step 2: Whisk the Egg Custard: In a large mixing bowl, crack the 10 eggs and whisk them vigorously until well combined. Pour in the whole milk and heavy cream. Add the dry mustard powder, salt, black pepper, and garlic powder. Whisk again until the spices are evenly distributed throughout the liquid. This “custard” is what gives the casserole its rich, fluffy structure.
- Step 3: Assemble the Layers: Grease a 9×13 inch baking dish generously with butter or non-stick spray. Spread the bread cubes evenly across the bottom of the dish. Sprinkle the cooked sausage over the bread, followed by both types of shredded cheese. Pour the egg mixture slowly over the top, ensuring all the bread pieces get moistened. Use a spatula to gently press down on any dry bread cubes to submerge them.
- Step 4: The Overnight Soak: Cover the baking dish tightly with aluminum foil or plastic wrap. Place it in the refrigerator for at least 4 hours, though overnight is highly recommended. This rest period allows the bread to absorb the custard completely, creating that signature melt-in-your-mouth texture.
- Step 5: Bake and Serve: Preheat your oven to 375°F (190°C). Remove the casserole from the fridge and let it sit on the counter for 20 minutes to take the chill off. Bake covered with foil for 30 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden brown and the center is set (it should not jiggle when shaken). Let it rest for 10 minutes before slicing. Garnish with fresh chives and serve hot.
- Cook Time: 1 hour 10 minutes