1/2 loaf of sliced white-colored loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, gently beaten
- Cut the bread into 1-inch cubes and spread towards the bottom of the greased 9- by 13- by 2" casserole dish.
- Inside a medium skillet, brown the sausage over medium heat until fully cooked with no longer pink. Take away the sausage having a slotted spoon to empty body fat. Spread the cooked sausage within the bread and top using the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mix within the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hrs or overnight.
- The following day, preheat the oven to 350 levels F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove in the oven and permit the casserole to create for fifteen minutes before serving.