Breakfast Casserole

Let's cook

1. 1

   Use stale bread

   Day-old or oven-dried bread cubes soak up the custard without collapsing. Fresh bread turns to paste.

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   If your bread is fresh, dry the cubes at 300°F for 10 minutes.

2. 2

   Brown the sausage and vegetables

   Cook the sausage until browned, then the onion and pepper for 5 minutes. Drain off excess fat.

3. 3

   Layer

   Spread half the bread in a greased dish, then half the sausage mixture and cheese. Repeat.

4. 4

   Pour the custard over

   Whisk the eggs, milk, mustard, nutmeg, salt, and pepper and pour evenly over the whole dish. Press down so every cube is submerged.

5. 5

   Rest overnight

   Cover and refrigerate at least 4 hours, ideally overnight. This is what lets the bread absorb the custard fully.

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   The overnight soak is the entire point. A quick assembly bakes into dry bread with egg around it.

6. 6

   Bake from cold

   Bake uncovered at 350°F (175°C) for 55–65 minutes until puffed, golden, and set at the centre. Rest 10 minutes before cutting.

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