Ingredients:

  • 8 cups day-old or stale white bread (cubed, 1-inch pieces)
  • 1 Tbsp unsalted butter
  • 1 lb breakfast sausage, bulk or links (casings removed)
  • 1/2 medium yellow onion, finely diced
  • 1 medium red bell pepper, finely diced
  • 2 cups Sharp Cheddar cheese, grated (divided)
  • 10 large eggs, beaten
  • 2 cups whole milk
  • 1/2 cup heavy cream (or half-and-half)
  • 1 Tbsp Dijon mustard
  • 1 tsp salt (Kosher or sea)
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp dried thyme

Instructions:

  1. Prepare Bread and Dish: Cut or tear the bread into 1-inch cubes. Lightly grease the 9x13 baking dish.
  2. Cook Aromatics: Melt butter in the skillet over medium heat. Sauté the diced onion and bell pepper until softened (about 5–7 minutes). Remove from the pan and set aside.
  3. Cook Sausage: Add the sausage to the same pan, breaking it up as it cooks. Cook until thoroughly browned and no pink remains. Drain excess fat completely using a sieve or paper towels.
  4. Combine Solids: Spread the bread cubes evenly in the prepared baking dish. Distribute the cooked sausage, sautéed vegetables, and 1.5 cups of the grated Cheddar over the bread. Gently toss to mix the ingredients.
  5. Whisk Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and thyme until the mixture is uniform and slightly frothy.
  6. Pour and Soak: Slowly and evenly pour the entire egg custard mixture over the ingredients in the baking dish, ensuring all the bread is thoroughly saturated. Press down gently with a spatula to encourage the bread to soak up the liquid.
  7. Chill (The Critical Step): Cover the dish tightly with plastic wrap or foil. Refrigerate for a minimum of 4 hours, or ideally, overnight (up to 24 hours). This soaking time prevents the casserole from being watery.
  8. Preheat and Prep: Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator 30 minutes before baking to take the chill off.
  9. First Bake: Remove the plastic wrap. Bake the casserole uncovered for 30 minutes.
  10. Add Topping: Sprinkle the remaining 1/2 cup of Cheddar cheese evenly over the top.
  11. Finish Bake: Return to the oven and bake for another 15–20 minutes, or until the casserole is set, deeply golden brown, and the centre is no longer liquid (internal temperature should be 165°F / 74°C). If the top browns too quickly, cover loosely with foil.
  12. Rest: Remove from the oven and let the casserole rest on a rack for 10 minutes before slicing and serving. This resting period allows the custard to firm up.