Ingredients:

  • 1 lb ground pork sausage
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 10 cups sourdough or French bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, finely sliced

Instructions:

  1. In a large skillet over medium-high heat, brown the pork sausage. Use a wooden spoon to break it into small, uniform crumbles until it develops a deep mahogany color. Add the onion and bell pepper, sautéing until softened.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, dry mustard powder, smoked paprika, salt, and black pepper until the custard is smooth and well-incorporated.
  3. Place the sourdough cubes in a greased 9x13 inch baking dish. Top with the cooked sausage and vegetable mixture and 1.5 cups of the shredded cheddar cheese. Toss lightly to distribute.
  4. Pour the egg custard evenly over the bread and sausage mixture. Press down lightly with a spatula to ensure all bread cubes are submerged.
  5. Cover the dish tightly with foil and refrigerate for 8 to 12 hours. This resting period allows for proper hydration of the bread and flavor osmosis.
  6. Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator and sprinkle with the remaining 1/2 cup of cheese. Bake covered for 20 minutes, then uncover and bake for an additional 25 minutes until the top is golden brown and the center is set.
  7. Let rest for 5-10 minutes before garnishing with fresh chives and serving.