Sautéed mushrooms
Spinach or kale
Diced tomatoes (pat dry!)
Fresh herbs (parsley, chives, thyme)
💡 Pro Tip: Use stale bread—it soaks up custard without turning mushy.
Step-by-Step Instructions
1. Prep the Night Before (Or Morning Of)
Grease a 9×13-inch baking dish.
In a skillet, cook sausage until browned; drain fat. Add onion and bell pepper; cook until soft.
Spread bread cubes in the dish. Top with meat mixture and cheese.
2. Make the Custard
In a bowl, whisk eggs, milk, Dijon, garlic powder, salt, pepper, and cayenne until smooth.
3. Assemble & Soak
Pour custard evenly over the bread mixture.
Press down gently to submerge bread.
Cover and refrigerate at least 4 hours (or overnight).
4. Bake to Perfection
Preheat oven to 350°F (175°C).
Remove cover; let sit 15 minutes while oven heats.
Bake 45–55 minutes, until puffed, golden, and center is set.
✨ Optional: Broil 2–3 minutes for a crispy top.
5. Rest & Serve
Let stand 10 minutes before slicing.
Garnish with fresh herbs or hot sauce.
Serving Suggestions
Classic pairing: Fresh fruit salad + strong coffee
Southern style: With grits or roasted potatoes
Holiday twist: Add diced ham + Swiss cheese
Vegetarian: Swap sausage for sautéed mushrooms + spinach
Pro Tips for Success
Don’t skip the soak time—it ensures even texture.
Use full-fat dairy—low-fat milk can make the bake watery.
Make it gluten-free: Use GF bread and check sausage labels.
Freeze: Assemble unbaked; freeze up to 1 month. Thaw overnight, then bake.
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