Ingredients:

  • 1 lb Ground Pork Sausage (Mild or Hot)
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 10 cups Sourdough or French Bread, cut into 1-inch cubes
  • 2 cups Sharp Cheddar Cheese, shredded
  • 1 cup Gruyère or Swiss Cheese, shredded
  • 8 large Eggs
  • 3 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper

Instructions:

  1. In a large skillet over medium-high heat, brown the pork sausage until fully cooked. Use a slotted spoon to remove the meat, leaving the rendered fat in the pan. Sauté the onions and peppers in the fat until softened (about 5 minutes), adding garlic in the final 60 seconds.
  2. Grease a 9x13 inch baking dish. Layer half of the bread cubes, followed by the sausage mixture and half of the shredded cheese. Top with the remaining bread cubes.
  3. In a large bowl, whisk together the eggs, milk, cream, dry mustard, smoked paprika, salt, and pepper until fully emulsified. Pour the mixture slowly over the bread cubes, ensuring all are moistened. Top with the remaining cheese.
  4. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours or up to 24 hours.
  5. Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator 30 minutes prior to baking. Bake covered for 30 minutes, then remove foil and bake for an additional 20 minutes until the top is golden-brown and the center is set.