Ingredients:

  • lb (450g) Breakfast Sausage (mild or hot)
  • large loaf (about 12 oz / 340g) stale or slightly dry white bread (sourdough or French loaf), cut into 1-inch cubes.
  • cup (110g) Sharp Cheddar cheese, shredded.
  • ½ cup (55g) Gruyère or Monterey Jack cheese, shredded
  • large Eggs
  • cups (710ml) Whole Milk
  • teaspoon Dijon Mustard
  • teaspoon Dried English Mustard powder
  • teaspoon Garlic powder
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • ¼ cup fresh Parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread bread cubes evenly in the prepared dish.
  2. Brown the breakfast sausage in a large skillet, breaking it up as it cooks. Drain off excess fat thoroughly and spread the cooked sausage evenly over the bread cubes.
  3. Sprinkle the shredded Cheddar and Gruyère/Jack cheeses evenly over the sausage and bread layer.
  4. In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, mustard powder, garlic powder, salt, and pepper until well combined and slightly frothy. Stir in the fresh parsley.
  5. Slowly and evenly pour the entire egg mixture over the bread, sausage, and cheese base. Gently press down on the bread cubes with a spatula to ensure they soak up the liquid.
  6. Allow the casserole to sit at room temperature for at least 30 minutes (or cover and refrigerate overnight) to allow the bread to fully absorb the custard.
  7. Bake uncovered for 45–55 minutes, or until the top is puffed, deeply golden brown, and a knife inserted near the centre comes out clean.
  8. Let the casserole rest for 10 minutes before slicing and serving.