Ingredients:

  • 6 cups (340g) sourdough or French bread, cubed
  • 1 lb (450g) breakfast sausage, crumbled and browned
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 2 tbsp (28g) unsalted butter, melted
  • 8 large eggs
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika

Instructions:

  1. Brown the breakfast sausage in a skillet over medium-high heat until mahogany-colored and crispy. Drain excess grease.
  2. Grease a 9x13 inch baking dish with melted butter.
  3. Layer half of the bread cubes on the bottom, followed by half of the browned sausage and shredded cheese. Repeat the layers, ending with a generous topping of cheese.
  4. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, garlic powder, and smoked paprika until uniform and frothy.
  5. Pour the egg custard evenly over the assembled casserole, pressing down lightly with a spatula to ensure all bread is submerged.
  6. Cover the dish tightly with foil and refrigerate for at least 8 hours.
  7. Preheat oven to 350°F (175°C). Remove the foil and bake for 40–45 minutes until the center is set and the top is deep golden brown.
  8. Let the casserole rest for 5–10 minutes before slicing to allow the structure to firm up.