This dish is convenient since you prepare it the night before baking. I always serve this when we have overnight guests because there's no morning prep time. I get to visit while it's in the oven.—Elizabeth Link, Charlotte, North Carolina
Ingredients
- 7 cups cubed day-old bread
- 1/4 cup butter, melted
- 8 large eggs, lightly beaten
- 2-1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1 pound bulk pork sausage, cooked and drained
- 1-1/2 cups shredded cheddar cheese
Directions
- Place bread cubes in a greased 13x9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Loading Popular in the Community
Loading Reviews
