Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 10 cups day-old French bread or Brioche, cut into 1-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup scallions, thinly sliced
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. In a large skillet over medium-high heat, brown the sausage, breaking it into small crumbles until no longer pink. Add diced onions and peppers, sautéing until softened. Stir in garlic for the final 30 seconds, then drain any excess rendered fat.
  2. Grease a 9x13 inch baking dish. Spread half of the bread cubes in an even layer. Top with the cooked sausage mixture and half of the shredded cheddar. Cover with the remaining bread cubes and the rest of the cheese.
  3. In a large bowl, whisk the eggs until combined. Slowly whisk in the milk, heavy cream, mustard powder, paprika, salt, and pepper. Pour the mixture evenly over the bread layers and press down lightly with a spatula.
  4. Cover the dish tightly with foil and refrigerate for at least 8 hours to allow the bread to fully hydrate.
  5. Preheat oven to 375°F (190°C). Remove casserole from the fridge 20 minutes before baking. Bake covered for 20 minutes, then remove foil and bake for another 25–30 minutes until the top is golden and the center is set.