Prep 24 hrs
Cook 1 hr
I have made this casserole many times for brunch events, it is also good to take to a potluck, it makes a great light weeknight dinner served with a side salad, and you can prepare the casserole a night before. The tomato is optional I like to add it in, the cheddar cheese for the top is also optional. Plan ahead the casserole needs to be refrigerated for a minimum of 5 hours before baking or overnight. I use homemade bread for this that I leave in the fridge overnight, but any day-old bread will do, make certain that you cover the bottom of the baking dish completely with the bread cubes, small pork breakfast sausages with casings removed can be used in place of Italian sausage if desired, you can really use as much sausage as desired! YOU WILL LOVE THIS!
- 1 lb Italian sausage (casings removed, can use more if desired)
- 1 medium onion, finely chopped
- 3 tablespoons oil or 3 tablespoons butter
- 1 (10 ounce) can sliced mushrooms, well drained (even better, fresh sauteed mushrooms!)
- 1 -2 roma tomato, chopped (optional)
- 6 cups cubed day-old bread (cut into about 3/4-inch cubes, or use enough bread cubes to cover the bottom of the dish)
- 2 1⁄2 cups grated old cheddar cheese (can use more or less cheese)
- 7 large eggs, slightly beaten
- 2 cups half-and-half cream
- 1 cup full-fat milk (or use 4 cups full-fat milk)
- 1 teaspoon mustard powder
- 1 teaspoon seasoning salt (or to taste)
- black pepper
- 1 pinch cayenne pepper
- 1⁄3 cup grated parmesan cheese
- 1 cup grated old cheddar cheese (or to taste) (optional)
- Butter a 13 x 9-inch casserole dish.
- In a skillet heat oil or butter over medium heat.
- Add in the sausage meat; cook until until well browned, then add in the onion and cook for another 5 minutes or until onion is soft; drain fat then add in the mushrooms; cool the mixture.
- Sprinkle the day-old bread cubes evenly into the bottom of the buttered baking dish making certain to cover the bottom (the bread cubes do not have to be in an exact one layer!).
- Sprinkle the shredded cheddar evenly over the bread.
- In a large bowl combine the eggs with half and half cream, milk, dry mustard powder, seasoned salt, black pepper and cayenne; whisk until very well combined.
- Pour the mixture over the shredded cheese in the pan, then push down with clean hands to make certain that the bread cubes absorb the milk mixture.
- Sprinkle the cooked sausage/onion mixture all over the egg mixture, then the tomatoes (if using).
- Sprinkle liberally with grated parmesan cheese on the top.
- Cover tightly with plastic wrap and refrigerate for a minimum of 5 hours or up to 24 hours.
- When ready to bake let the casserole sit out at room temperature for 1 hour.
- Set oven to 350°F.
- Bake for about 50-60 minutes (cover with foil if the top begins to brown too quickly).
- If you are using the cheddar cheese, sprinkle it on top the last 5-8 minutes of baking.