Ingredients:

  • 1 lb ground pork breakfast sausage
  • 6 strips thick-cut smoked bacon, diced
  • 8 cups brioche or sourdough bread, cut into 1-inch cubes
  • 2 cups extra-sharp cheddar cheese, freshly shredded
  • 1/2 cup green onions, thinly sliced
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. In a large skillet over medium-high heat, brown the pork sausage until no longer pink, breaking it into small crumbles. Remove with a slotted spoon and set aside.
  2. In the same skillet, fry the diced bacon until edges are crispy and fat has rendered. Drain all but 1 tablespoon of fat and set bacon aside.
  3. Grease a 9x13 inch (3-quart) ceramic or glass baking dish generously with butter.
  4. Place the bread cubes in the baking dish. Evenly distribute the cooked sausage, bacon, and shredded cheddar cheese, tossing lightly to combine.
  5. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, dry mustard powder, smoked paprika, salt, and black pepper until well combined.
  6. Pour the custard mixture evenly over the bread and meat layers. Sprinkle the sliced green onions over the top.
  7. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours, or overnight, to allow the bread to fully hydrate.
  8. When ready to bake, preheat oven to 375°F (190°C). Bake covered with foil for 20 minutes. Remove foil and bake for an additional 30 minutes until the top is golden brown and the center is set.