1 pound pork breakfast sausages, casings removed
8 slices hearty white bread*, cubed
1 cup mild Cheddar cheese, shredded
salt and freshly ground black pepper
8 large eggs, lightly beaten
1 teaspoon dry mustard
2 2/3 cups milk
Lightly butter a 12x9x2-inch baking casserole.
In a skillet, cook the sausage meat over medium heat, stirring and breaking it up with a wooden spoon, until it loses its color, about 15 minutes.
Mix bread cubes, sausage and cheese in the large bowl, toss gently. Transfer mixture to casserole. Season with salt and pepper.
In a bowl, combine eggs and dry mustard, then pour in milk to blend. Pour mixture over casserole contents. Cover with plastic wrap and refrigerate overnight.
Remove casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F.
Uncover and gently toss mixture to re-coat the bread on top with the egg mixture. Season with a little salt and pepper and top with extra grated cheese if you like.
Bake until congealed, bubbling and golden yellow on top, about 45 minutes. Serve hot.
* Not sourdough but not off the shelf bread either, too soft; should be a bread from a bakery or grocery store bakery like a baguette or country loaf.
8 slices hearty white bread*, cubed
1 cup mild Cheddar cheese, shredded
salt and freshly ground black pepper
8 large eggs, lightly beaten
1 teaspoon dry mustard
2 2/3 cups milk
Lightly butter a 12x9x2-inch baking casserole.
In a skillet, cook the sausage meat over medium heat, stirring and breaking it up with a wooden spoon, until it loses its color, about 15 minutes.
Mix bread cubes, sausage and cheese in the large bowl, toss gently. Transfer mixture to casserole. Season with salt and pepper.
In a bowl, combine eggs and dry mustard, then pour in milk to blend. Pour mixture over casserole contents. Cover with plastic wrap and refrigerate overnight.
Remove casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F.
Uncover and gently toss mixture to re-coat the bread on top with the egg mixture. Season with a little salt and pepper and top with extra grated cheese if you like.
Bake until congealed, bubbling and golden yellow on top, about 45 minutes. Serve hot.
* Not sourdough but not off the shelf bread either, too soft; should be a bread from a bakery or grocery store bakery like a baguette or country loaf.
Corinne~
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