Ingredients Jump to Instructions ↓

  1. 6 slices sourdough bread

  2. 3 to 4 tablespoons butter, softened

  3. 2 cups (8 ounces) shredded cheddar cheese

  4. 1 pound bulk pork sausage, cooked and drained

  5. 1/2 medium sweet red pepper, cut into thin strips

  6. 1/4 cup sliced green onion tops

  7. 3 eggs

  8. 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted

  9. 2 cups milk

  10. 1/4 cup white wine or chicken broth

  11. 1/2 teaspoon Dijon mustard

  12. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13-in. x 9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8-10 servings.


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