Ingredients:

  • 1 lb ground pork sausage
  • 1 lb brioche bread, cut into 1-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup green onions, thinly sliced
  • 10 large eggs
  • 3 cups whole milk
  • 1 tsp dry mustard
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper, freshly cracked

Instructions:

  1. Place the ground pork sausage in a skillet over medium-high heat. Break it into small crumbles and cook until mahogany-colored and crispy. Drain the rendered fat thoroughly on paper towels.
  2. Grease a 9x13 inch baking dish. Layer the bread cubes, cooked sausage, 2 cups shredded cheddar, and 1/2 cup sliced green onions.
  3. In a large mixing bowl, whisk the eggs, milk, dry mustard, salt, smoked paprika, and black pepper until well combined. Pour the mixture evenly over the bread layers.
  4. Cover the dish tightly and refrigerate for at least 8 hours or overnight to allow the bread to hydrate.
  5. Preheat oven to 375°F (190°C). Remove the casserole from the fridge 30 minutes before baking to take the chill off. Bake for 45 minutes until the center is set and the top is golden.
  6. Let it sit for 10 minutes before serving. This allows the steam to settle so the slices stay intact.