4 c. bread, cubed
1 1/2 c. shredded cheese
1 lb. sausage, cooked
2 c. milk
1 tsp dry mustard
1 tsp salt
pepper to taste
Great for brunch.
Cook sausage. Use loose sausage if it's available; break it up like you would ground beef. If you use rope sausage - one long coil - cut into bite sized pieces. If you use sausage links, cut each link into dimes (coins).
Cube bread. Remember, ingredients matter. Bread cubes are from a crusty baker's loaf will not create the same dish as day-old Wonderbread. (Bakers often deeply discount day-old bread - and day-old bread is perfect for this dish. Ask!)
Spray a 9x13 rectangular baking dish with nonstick spray.
Lay bread cubes in pan.
Crumble cooked sausage over top.
In a medium bowl, beat eggs with milk. Add mustard, salt, and pepper to eggs. Beat to combine. Add cheese to eggs.
Pour egg-cheese mixture over bread and sausage. Stir to combine in baking dish if it's not evenly distributed. Here's where to stop if you're making it the night before. Refrigerate overnight. Enjoy your guests!
In the morning, when you hear your guests start to stir, remove from refrigerator and allow to come to room temperature. (If they've gotten up earlier than you were prepared for, just add a bit onto the baking time.)
Bake at 350°F for 40 min., or until the top is toasty golden brown.
Submitted by Gretchen Grant Contributed on: and modified on Thursday November 30th, 2006