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Overnight Bread Pudding Breakfast Casserole

Makes 8 servings


  • 1/2 loaf of French Bread cubed
  • 1 lb ground pork sausage with sage
  • 1 1/2 cups Cheddar cheese shredded {divided}
  • 2 cups half-and-half
  • 1 tsp mustard powder
  • 6 eggs beaten
  • salt/white pepper to taste


  • In a large bowl add half and half, eggs, and seasonings. Whisk until combined.
  • Heat a skillet over medium heat and add sausage.
  • Crumble the sausage and cook until browned then drain on a paper towel lined plate.
  • Cut the French bread into 1-inch cubes and spread in the bottom of a greased 9- by 13 baking dish.
  • Top with the cooked sausage and then add cheese.
  • Pour the egg mixture over the cheese.
  • Cover the dish with aluminum foil and place in the fridge overnight.
  • In the morning bake the covered casserole at 350 degrees for 45-50 minutes.
  • Remove from the oven and allow the casserole to set for 10 minutes before cutting and serving.


I like to serve with grits and fresh fruit. Enjoy!