Source of Recipe
We used Bruce Aidells' brown Sugar and Sage Sausage, which is also in his "Complete Book of Pork," but any well-flavored pork sausage may be substituted.
Serves 6 to 8
List of Ingredients
- 1 1/2 pounds bulk fresh pork sausage
- 1 cup finely chopped onions
- 1/2 cup finely chopped celery
- 4 large eggs
- 2 cups milk
- Softened butter, for greasing the dish
- 12 slices day-old French or Italian bread, crusts removed
- 1 1/2 cups grated cheese, such as sharp cheddar, Jack, Swiss, fontina, Asiago, Parmesan, or mozzarella
- In a large skillet, cook the sausage over medium-high heat, breaking it up as it cooks with a fork, about 5 minutes.
- Add onions and celery. Cook 5 minutes, stirring frequently. Remove pan from heat; set aside.
- Whisk eggs to break them up, then whisk in milk.
- Butter inside of a 2 1/2-quart casserole or shallow baking dish.
- Put a layer of bread slices (one third) on bottom of casserole. Spoon half of the sausage mixture over it. Sprinkle with 1/2 cup cheese. Make another layer with more bread, followed by remaining sausage mixture and 1/2 cup cheese. Cover with one more layer of bread and cheese.
- Pour egg and milk mixture (the custard) slowly and evenly over contents of casserole. Cover and let bread absorb mixture for at least 1 hour, or preferably overnight in the refrigerator.
- Preheat the oven to 350°.
- Put casserole on a baking sheet (to catch any overflow) and bake in the middle of the oven for 1 hour, or until top is browned and bubbling.