Ingredients:

  • Day-old Sourdough Bread, 1 lb (450 g), cut into 1-inch cubes
  • Unsalted Butter, 1 Tbsp (15 g), softened (for pan)
  • Bulk Pork Sausage, 1 lb (450 g)
  • Yellow Onion, 1 medium, finely diced
  • Garlic, 2 cloves, minced
  • Fresh Thyme leaves, 1 tsp, finely chopped
  • Mature/Sharp Cheddar Cheese, 2 cups (225 g), grated, divided
  • Large Eggs, 12
  • Whole Milk, 1.5 cups (360 ml)
  • Heavy Cream (Double Cream), 0.5 cup (120 ml)
  • Dijon Mustard, 1 Tbsp (15 ml)
  • Salt (Kosher or Sea), 1.5 tsp
  • Freshly Ground Black Pepper, 0.5 tsp
  • Pinch of Ground Nutmeg (Optional)

Instructions:

  1. Prep the bread: Cut the sourdough into 1-inch cubes. If the bread is very fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10–15 minutes until slightly dried out. Generously grease a 9x13 inch baking dish with softened butter.
  2. Brown the sausage: Cook the bulk pork sausage in a large skillet over medium-high heat until fully browned, breaking it up with a spoon. Drain off any excess grease and transfer the sausage to a separate bowl.
  3. Sauté aromatics: Reduce the heat to medium. Add the diced onion to the same skillet and cook until softened (5–7 minutes). Add the minced garlic and fresh thyme; cook for 1 minute until fragrant. Add the cooked sausage back to the skillet and season lightly with pepper.
  4. Whisk the custard: In a large mixing bowl, whisk together the 12 eggs until frothy. Gradually whisk in the whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg (if using). Whisk until thoroughly combined.
  5. Layer the strata: Place half of the bread cubes evenly across the bottom of the prepared dish. Spoon the sausage and onion mixture evenly over the bread, and sprinkle with 1 cup of the grated cheddar cheese. Top with the remaining half of the bread cubes.
  6. Soak and chill: Slowly pour the entire egg custard evenly over the assembled layers, ensuring all the bread cubes are saturated. Press down gently. Cover the dish tightly and refrigerate for at least 4 hours, but ideally overnight (8–12 hours). This resting period is essential for a perfect texture.
  7. Preheat and prepare for baking: Preheat the oven to 375°F (190°C). Remove the casserole from the fridge 30 minutes before baking to take the chill off. Remove the plastic wrap/foil.
  8. Bake: Bake the casserole for 30 minutes. Remove it, sprinkle the remaining 1 cup of cheddar cheese over the top. Return to the oven and bake for an additional 25–30 minutes, or until the top is golden brown and a knife inserted near the center comes out clean (internal temperature 200°F/93°C).
  9. Rest and Serve: Allow the casserole to rest for 10–15 minutes before slicing and serving. This allows the internal structure to set fully.