Ingredients:

  • 1 lb ground pork sausage
  • 1 small yellow onion, finely diced
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 6 cups cubed sourdough bread
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh chives, garnished

Instructions:

  1. Cube 6 cups cubed sourdough bread into 1 inch pieces. <small>Note: Uniform sizes ensure every piece hydrates at the same rate.</small>
  2. Cook 1 lb ground pork sausage in a skillet over medium heat <strong>until browned and crumbly</strong>.
  3. Add 1 small yellow onion, finely diced to the sausage <strong>until translucent and fragrant</strong>.
  4. In a large bowl, combine 10 large eggs, 2 cups whole milk, and 1/2 cup heavy cream. <small>Note: This creates the velvety base.</small>
  5. Whisk in 1 tsp dry mustard powder, 1/2 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper.
  6. Grease your 9x13 dish and spread the bread cubes evenly.
  7. Top the bread with the cooked sausage and onion mixture, then sprinkle 2 cups sharp cheddar cheese over the top.
  8. Pour the egg mixture slowly over the layers, ensuring every piece of bread is moistened.
  9. Let it sit for at least 15 minutes (or overnight) to let the bread drink up the liquid.
  10. Bake at 350°F (180°C) for 45 minutes <strong>until the center is set and the top is golden and crackling</strong>.
  11. Sprinkle with 2 tbsp fresh chives, garnished just before serving.