Ingredients:

  • 1 lb sourdough bread, cut into 1-inch cubes
  • 2 tbsp unsalted butter, softened
  • 1 lb ground pork sausage
  • 1/2 cup yellow onion, finely diced
  • 1 small red bell pepper, finely diced
  • 10 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 freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, minced

Instructions:

  1. In a skillet, brown the 1 lb pork sausage with the diced onion and red pepper until the sausage is crumbled and no longer pink.
  2. Drain the fat. Move the sausage mixture to a paper towel-lined plate.
  3. Butter the dish. Rub the 2 tbsp of softened butter all over the inside of a 9x13 inch baking pan.
  4. Layer the base. Spread the sourdough cubes evenly in the pan, then top with the cooked sausage mixture and 2 cups of shredded cheddar.
  5. Whisk the custard. In your bowl, beat 10 eggs with the milk, heavy cream, mustard powder, paprika, salt, and pepper until the mixture is pale yellow and smooth.
  6. Pour and soak. Slowly pour the egg mixture over the bread, ensuring every piece gets hit.
  7. Rest overnight. Cover tightly and refrigerate for at least 4 hours, though overnight is better for the bread to fully hydrate.
  8. Bake the dish. Preheat oven to 375°F. Bake for 45-50 minutes until the center doesn't jiggle and the top is golden and crackling.
  9. Rest and garnish. Let it sit for 10 minutes to settle, then sprinkle with fresh chives before slicing.