Ingredients:

  • 1 pound (450g) bulk pork sausage
  • 6 slices white bread, cubed (about 6 cups)
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 6 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup (60ml) chopped fresh chives or green onions
  • 2 cups (225g) shredded sharp cheddar cheese

Instructions:

  1. Brown the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
  2. Cube the bread and spread it evenly in the prepared 9x13 inch baking dish.
  3. In a mixing bowl, whisk together the milk, heavy cream, eggs, salt, pepper, garlic powder, onion powder, and chives/green onions.
  4. Sprinkle the cooked sausage over the bread cubes. Pour the egg mixture evenly over the sausage and bread. Gently press down to ensure all the bread is soaked.
  5. For best results, cover the casserole and refrigerate for at least 30 minutes or up to overnight.
  6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  7. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the casserole is golden brown and the eggs are set. A knife inserted near the centre should come out clean.
  8. Let the casserole rest for 10 minutes before cutting and serving.