Most Southerners will remember this make-ahead casserole from their childhood. David Hagedorn makes the dish richer by adding croissant cubes; pork or lamb sausage also works well. Using a mixture of cheese gives the dish more depth.
Refrigerate leftovers for up to 3 days.
The assembled casserole must be refrigerated at least 8 hours and up to overnight before baking.
Adapted from chef and former restaurateur David Hagedorn.
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Ingredients
measuring cupServings: 8-10
Directions
Step 1
Coat a 9-by-13 ovenproof casserole dish with nonstick cooking spray.
Step 2
Line a plate with a towel and set it near the stove.
Step 3
Remove the sausage from its casings and break into chunks. In a large skillet over medium-high heat, add the olive oil, then the sausage and garlic and cook, stirring, until sausage is browned and cooked through, 3 to 4 minutes. Transfer the sausage to a colander to drain; then place the sausage on the prepared plate and pat it with another towel to remove more of the fat. Spread the sausage in an even layer in the prepared casserole dish.
Step 4
In a large bowl, mix the French bread and croissant cubes. Scatter cubes on top of the sausage mixture.
Step 5
In a large bowl, using a whisk or a hand-held mixer, combine the eggs, milk, cream, mustard, salt and pepper until well blended. Add the cheeses and mix until combined. Ladle the custard over the bread cubes. Spray a sheet of aluminum foil with a nonstick spray oil and place it, sprayed side down, over the casserole. Refrigerate at least 8 hours or up to overnight.
Step 6
When ready to bake, position a rack in the middle of the oven and preheat to 325 degrees. Remove the casserole from refrigerator and let sit for at least 15 minutes, while the oven preheats.
Step 7
Transfer the casserole to the oven and bake, covered, for 40 minutes. Remove the foil and continue baking until the casserole is golden brown and puffed, 15 to 20 minutes. The casserole is done when a knife inserted into the center yields no liquid. Allow it to rest for 10 minutes before serving.
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Nutritional Facts
Per serving (about 1 1/4 cups) based on 10
Calories
914
Fat
58 g
Saturated Fat
28 g
Carbohydrates
56 g
Sodium
1582 mg
Cholesterol
430 mg
Protein
42 g
Fiber
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Hal Mehlman.
Published October 11, 2005
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