Ingredients:

  • 8 cups (500g) Day-old Brioche or French Bread, cut into 1-inch cubes
  • 1 lb (450g) High-Quality Pork Sausage, bulk ground
  • 2 cups (225g) Sharp Cheddar Cheese, freshly grated
  • 1/2 cup (50g) Green Onions, thinly sliced
  • 10 Large Eggs
  • 3 cups (710ml) Whole Milk
  • 1/2 cup (120ml) Heavy Cream
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper

Instructions:

  1. Place the 1 lb pork sausage in a skillet over medium high heat and cook for 8 minutes until deeply browned and crumbly. Note: Don't drain the fat entirely; it carries the flavor.
  2. Cut the day old brioche into 1 inch cubes and place them in a greased 9x13 inch baking dish.
  3. Scatter the cooked sausage and any remaining pan drippings over the bread cubes.
  4. Sprinkle 2 cups of freshly grated sharp cheddar and the 1/2 cup of sliced green onions evenly across the top.
  5. In a large bowl, beat the 10 eggs with the 3 cups of milk and 1/2 cup of heavy cream until the mixture is pale yellow and frothy.
  6. Add the 1 tsp dry mustard, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp pepper to the egg mixture and whisk again.
  7. Pour the egg custard slowly over the bread and sausage. Watch as the liquid fills every crevice.
  8. Use a spatula to gently press down on the bread cubes so they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight.
  9. Set your oven to 375°F (190°C) and remove the casserole from the fridge 20 minutes before baking to take the chill off.
  10. Bake for 55 minutes until the center is set and the top is golden and bubbling.