Ingredients:

  • 1 lb pork breakfast sausage
  • 8 cups sourdough bread, cubed into 1-inch pieces
  • 2 tbsp unsalted butter
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup green onions, thinly sliced

Instructions:

  1. Place a large heavy-bottomed skillet over medium-high heat. Add the pork sausage, breaking it into small crumbles. Let sit undisturbed in the pan for at least 2 minutes to get a really dark sear before breaking it up. Drain all but 1 tablespoon of the rendered fat and set aside.
  2. In a large mixing bowl, whisk together the 10 eggs, whole milk, heavy cream, dry mustard powder, smoked paprika, kosher salt, and black pepper until the custard is smooth and well-emulsified.
  3. Grease a 9x13-inch baking dish with 2 tablespoons of unsalted butter. Arrange the sourdough bread cubes in an even layer. Distribute the browned sausage, shredded cheddar cheese, and sliced green onions over the bread.
  4. Pour the custard mixture evenly over the bread and sausage. Press down lightly on the bread to ensure every cube is submerged. Let sit for at least 2 hours (or refrigerate overnight) to allow the bread to hydrate.
  5. Preheat oven to 350°F (180°C). Bake for 45 minutes until the top is deeply golden and shattered-crisp, and the center is set. Let rest on a wire rack for 10 minutes before slicing.