Ingredients:

  • 10 cups stale/day-old bread cubes (about 1-inch pieces)
  • 1 lb ground breakfast sausage (cooked and drained)
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 1/4 cup fresh chives, chopped
  • 10 large eggs
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard powder
  • Pinch of nutmeg

Instructions:

  1. Cook the breakfast sausage in a skillet until fully browned and cooked through. Drain off all excess fat thoroughly and set aside.
  2. Cube the bread into roughly 1-inch pieces. Lightly toast the cubes in a low oven (300°F/150°C for 10 minutes) if the bread isn't already stale.
  3. Generously butter or grease a 9x13 inch baking dish.
  4. In the prepared dish, alternate layers of bread cubes, cooked sausage, and half of the shredded cheddar cheese.
  5. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, dry mustard powder, and nutmeg until fully combined and slightly frothy.
  6. Slowly pour the egg custard evenly over the layered ingredients, ensuring all the bread is saturated. Press down gently with a spatula to encourage absorption.
  7. Cover the dish tightly with plastic wrap. Refrigerate for a minimum of 8 hours, or preferably overnight.
  8. Preheat oven to 375°F (190°C). Remove the casserole from the fridge 30 minutes before baking to take the chill off.
  9. Sprinkle the remaining half of the cheddar cheese and the chopped chives evenly over the top.
  10. Cover the dish loosely with foil and bake for 30 minutes.
  11. Remove the foil and continue baking for another 20–30 minutes, or until the casserole is puffed, golden brown, and a knife inserted near the centre comes out clean.
  12. Let the casserole rest for 10 minutes before slicing and serving.