Happy New Year! I always loved celebrating the new year with a brunch. There was a restaurant in Reston, VA that gave you a discount on New Year’s Day brunch if you came in your pajamas, but I was never organized to get a booking before they ran out.
Now, while this recipe isn’t buckle busting-ly unhealthy (I did use skim milk – but probably shouldn’t have used the double negative), if your New Year’s resolution is to be healthier this might not be the way to get started. However, I firmly believe that resolutions don’t start until the 2nd, the 1st is a federal holiday after all.
There is nothing that attaches this recipe specifically to New Year’s Day, and in fact this casserole was a must have tradition at our Social Studies Department end of year luncheon at my last school (the teacher who made it there used English muffins instead of sliced bread). And when I taught Saturday morning AP review sessions I would make it for my students, much to my husband’s thrill as I would leave him a bowl for when he got up.
This is basically a savory bread pudding and a pretty flexible recipe, so feel free to make modifications. For instance, I didn’t quite have a full pound of sausage for what you see pictured, and I wasn’t paying attention to what I was doing and doubled the amount of cheese. Husband still loved it! Also, I’ve been told by others who make this that leaving out the mustard doesn’t effect the quality, and you could also use ground mustard powder, but I might drop that amount to 1 tsp. It reheats well and I’m considering freezing an individual portion to see how it reheats. If it works well, it could be like a homemade breakfast bowl.
Here is what you will need:
Cook the sausage and break into bits:
Whisk eggs, milk, and mustard together:
Cut the bread into cubes. I used 4 slices and this loaf was a little bit larger than average:
Layer bread, sausage, cheese together in a greased casserole dish. A greased 9×13 pan works just as well:
Pour egg mixture into pan; pressing down until so that all the bread absorbs the mixture:
Cover and refrigerate overnight:
Bake in a 350° F oven for 45-55 minutes:
Allow to stand for 10 minutes:
Recipe serves 6-8
- 1 lb (400 g) of sausage, casings removed
- 6 eggs
- 2 cups (475 mL) of milk
- 1 tbsp of mustard
- 4-6 slices of bread, cubed (should be about 2 cups)
- 1 cup of sharp cheddar cheese
- Cook sausage in a pan breaking into pieces
- Whisk eggs, milk, and mustard together.
- Layer the cubed bread, sausage, and cheese together in a greased casserole dish.
- Cover with clig film and refridgerate overnight.
- Bake at 350° F (175° C) for 45-55 minutes. [If you are using a 9×13 pan the casserole will be shallower and need less cooking time.]
- Let stand for 10 minutes.