Ingredients
1/2 cup butter, softened, divided12 to 16 slices day-old bread, crusts removed1/2 pound fresh mushrooms, sliced2 cups sliced onionsSalt and pepper to taste1 pound bulk Italian sausage, cooked and drained3 cups shredded cheddar cheese5 large eggs, lightly beaten2-1/2 cups whole milk1 tablespoon Dijon mustard1 teaspoon ground nutmeg1 teaspoon ground mustard2 tablespoons minced fresh parsley
Preparation
Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13x9-in. baking dish.
In a large skillet, saute the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half of the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a large bowl, whisk the eggs, milk, Dijon mustard, nutmeg and ground mustard. Pour over cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.
