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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This dish is convenient since you prepare it the night before baking. I always serve this when we have overnight guests because there's no morning prep time. I get to visit while it's in the oven.Elizabeth Link, Charlotte, North Carolina Ingredients:
7 cups cubed day-old bread |
1/4 cup butter, melted |
8 eggs, lightly beaten |
2-1/2 cups milk |
1 teaspoon dijon mustard |
1/2 teaspoon italian seasoning |
1/4 teaspoon pepper |
1 pound bulk pork sausage, cooked and drained |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. Place bread cubes in a greased 13-in. x 9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-10 servings.
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