Thursday, August 27, 2015


1 16-ounce package bulk pork sausage, cooked & drained  
4 cups cubed day-old bread  
8 ounces (2 cups) shredded sharp cheddar cheese  
2 12-ounce cans evaporated milk  
10 large eggs, lightly beaten  
1 teaspoon dried mustard  
1/4 teaspoon onion powder  
pepper to taste  

Grease a 9x13 inch baking dish. Place bread in prepared  
baking dish and sprinkle with cheese. Combine evaporated  
milk, eggs, dry mustard and onion powder in medium bowl.  
Pour evenly over bread and cheese. Crumble sausage and  
sprinkle over top. Cover & refrigerate overnight.  
PREHEAT oven to 325 degrees and bake 1 hour or until  
cheese is golden brown. Cover with foil if top browns  
too quickly. Season with pepper.  

YIELD: 8-10 Servings  

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