Ingredients:

  • 450g pork breakfast sausage
  • 450g cubed sourdough bread
  • 10 large eggs
  • 600 ml whole milk
  • 120 ml heavy cream
  • 6 grams kosher salt
  • 1.2 grams black pepper
  • 2.5 grams dry mustard powder
  • 225 grams shredded sharp cheddar cheese
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 15 grams butter

Instructions:

  1. Brown the 450 grams of pork sausage in a large skillet over medium high heat. Use a wooden spoon to break the meat into small crumbles, cooking for about 8 minutes until no pink remains and the edges are crispy. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the diced onion and green bell pepper to the sausage fat remaining in the skillet. Sauté for 5 minutes until the onions are translucent and the peppers have softened.
  3. Grease your 23x33 cm baking dish with the 15 grams of butter, ensuring you hit the corners. Spread the 450 grams of cubed sourdough bread evenly across the bottom. The cubes should be roughly 2.5 cm in size to ensure they have enough surface area to soak up the liquid.
  4. Distribute the cooked sausage, onions, and peppers over the bread cubes. Toss them gently with your hands or a spoon so the meat gets tucked into the crevices. Sprinkle 170 grams of the shredded cheddar over the top, reserving the remaining 55 grams for the final minutes of baking.
  5. In a large bowl, whisk together the 10 eggs, 600 ml of milk, 120 ml of cream, salt, pepper, and mustard powder. Whisk vigorously for 2 minutes until the mixture is pale yellow and slightly frothy. This aeration helps the casserole rise slightly as it bakes.
  6. Slowly pour the egg mixture over the bread and sausage. Use the back of a spoon to gently press down on the bread cubes, making sure every single piece is submerged or at least coated in the custard. This ensures you don't end up with dry, hard chunks of bread on top.
  7. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 6 hours, though 12 to 18 hours is the sweet spot for texture. If you are in a rush, you can bake it after 2 hours, but the bread won't have that same silky, pudding like consistency.
  8. Preheat your oven to 175°C (350°F). Take the casserole out of the fridge 20 minutes before baking to take the chill off. Bake uncovered for 35 minutes, then sprinkle the remaining 55 grams of cheese on top and bake for another 10 minutes until the center is set and the top is golden brown.