Ingredients:

  • 1 lb Ground Italian Sausage
  • 6 slices Thick-cut Bacon, chopped
  • 1 small Yellow Onion, finely diced
  • 1 Red Bell Pepper, diced
  • 10 Large Eggs
  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 1 tsp Dry Mustard Powder
  • 1 tsp Kosher Salt
  • 0.5 tsp Freshly cracked Black Pepper
  • 1 lb Sourdough or Challah bread, cut into 1-inch cubes
  • 2 cups Sharp Cheddar Cheese, shredded
  • 0.5 cup Freshly grated Parmesan

Instructions:

  1. In a large skillet over medium-high heat, brown the Italian sausage and chopped bacon until they reach a deep mahogany color. Add the diced onions and red bell peppers, sautéing until translucent. Drain excess fat while retaining browned bits.
  2. Grease a 13x9 inch ceramic baking dish. Layer half of the bread cubes, followed by half of the meat and vegetable mixture, and half of the shredded cheddar. Repeat layers once more.
  3. In a large bowl, whisk eggs, milk, heavy cream, dry mustard, salt, and pepper until combined. Pour the mixture slowly over the bread layers, ensuring all cubes are moistened.
  4. Cover the dish tightly and refrigerate for at least 8 hours (overnight) to allow the bread to hydrate and the custard to set.
  5. Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and bake for 50 minutes until the center is set and the top is golden brown and crisp.