Ingredients
1 pound bulk Italian sausage1 small onion, chopped8 cups cubed day-old sourdough bread1/2 cup chopped roasted sweet red peppers1/2 pound Brie cheese, rind removed, cubed2/3 cup grated Parmesan cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil8 large eggs, room temperature2 cups heavy whipping cream1 tablespoon Dijon mustard1 teaspoon pepper1/2 teaspoon salt3/4 cup shredded part-skim mozzarella cheese3 green onions, sliced
Preparation
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink, 5-7 minutes; drain.
Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes.
Sprinkle with mozzarella cheese. Bake until cheese is melted, 4-6 minutes. Let stand 10 minutes before cutting. Sprinkle with green onions.
