This hearty bake is wonderful at breakfast, but just as nice after a day of cross-country skiing. Stone Oven makes an herb loaf that is perfect for this recipe.
- 1 pound bulk pork sausage
- 1 loaf sliced whole wheat bread, cubed
- 2 cups milk
- 5 large eggs, beaten
- 2 teaspoons dry mustard
- 2 teaspoons salt
- 1½ teaspoons smoked paprika
- 8 ounces grated sharp Cheddar
Generously butter a 13×9 pan and set aside. In a large skillet over medium heat, brown sausage until fully cooked. Use a slotted spoon to remove sausage from the pan. Place in a large bowl. Add the bread and toss lightly. In a measuring cup, beat together the milk, eggs, and seasonings, and pour over the bread mixture. Toss and pour into prepared pan. Sprinkle with cheese. Cover with foil and refrigerate overnight. Preheat oven to 350° and bake, covered, for 50 minutes, or until set. Uncover and cook 10 minutes more, or until nicely browned.