Traditionally made by my stepmother, Sue, for New Year’s Day brunch, this is a wonderful make-ahead dish. It can be prepared with canned cream of mushroom soup or leftover homemade cream of mushroom soup, and you can substitute various kinds of sausage, according to your taste. Serve with Mimosas (pages 246–247) or Bloody Marys (page 245).

　　

Ingredients

serves 4

　　

For the Casserole

1 pound breakfast sausage links

　　8 slices white bread, cut into cubes

　　1 cup grated Cheddar cheese (4 ounces)

　　4 extra-large eggs

　　1 1/2 cups milk

　　1 tablespoon dry mustard

　　Kosher salt and freshly ground black pepper to taste

　　

For the Sauce

One 14 3/4-ounce can condensed cream of mushroom soup mixed with 1/4 cup milk, or 1 1/2 cups homemade cream of mushroom soup

　　

Step 1

Cook the sausage in an 8-inch nonstick skillet over medium heat. Turn it a couple of times so that it browns evenly. Remove the sausage from the skillet and cut into 2-inch pieces.

　　

Step 2

Lightly butter a 9 x 13 x 2-inch baking pan. Pour the bread cubes over the bottom of the pan. Sprinkle evenly with the sausage and Cheddar cheese.

　　

Step 3

Whisk together the eggs, milk, and dry mustard in a large bowl. Pour the egg mixture over the sausage mixture. Cover tightly with aluminum foil and refrigerate overnight.

　　

Step 4

Preheat the oven to 300°F.

　　

Step 5

Remove the pan from the refrigerator, uncover, and pour the mushroom soup mixture over the casserole.

　　

Step 6

Bake the casserole, uncovered, for about 1 1/2 hours or until fairly firm inside and lightly golden on top. Let stand for 5 minutes. Serve warm.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.