Casseroles and Crock-Pot meals are my go-to’s during the busy holidays and over night casseroles are even better. You simply mix everything together the night before, place in a casserole dish, cover, and set in the fridge. In the morning pop it in the oven and voila! You have a delicious breakfast for a crowd in about an hour! This casserole is inspired by the Southern Breakfast Casseroles by some of my faves like Trisha Yearwood and Paula Deen. But I switched it up a bit and used cubed French bread and more eggs to give it a soft custard like texture just like my favorite dessert: bread pudding! This savory Bread Pudding Breakfast Casserole is on my menu for Christmas morning and I know it is going to be a time saver and a new family favorite!
Overnight Bread Pudding Breakfast Casserole
Makes 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
I like to serve with grits and fresh fruit. Enjoy!
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For The Love of Food Blog
French Bread is a staple in our diet here in Louisiana and we eat it with just about any soup or pasta dish. I knew it would be perfect for this Southern themed casserole.
You can use any loaf bread and just cut into 1 inch cubes.
Add the cubed bread to a greased 9×13 baking dish.
Heat a skillet over medium heat and add sausage.
Crumble the sausage and cook until browned then drain on a paper towel lined plate.
Top the bread with the cooked sausage.
Now add cheese. Lots of cheese.
Time for the good stuff- eggs and cream!
In a large bowl add half and half, eggs, and seasonings. Whisk until combined.
Pour this egg mixture over the cheese.
You are going to love this breakfast dish!
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 cut into 8 square servings and plate with grits and fruit. Enjoy!
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This is exactly the same recipe as Mrs. Hamby’s famous overnight breakfast casserole from her cookbook that was printed 10 years ago. https://hambycatering.com/sausage-and-egg-casserole/
Hello Lindsey,
I appreciate you checking out my recipe. I have never seen that site but I can assure you many versions of this recipe are out there way before the site you listed too. If you read my entire post you would see I already said it is inspired by Paula Deen’s casserole. However, I used French Bread and half and half along with a different flavor pork sausage. Hope you give my version of this recipe a try. It is delicious.