Instructions

• If you will bake immediately, preheat the oven to 350°F and spray a 9x13-inch casserole dish with cooking spray. If you are making this ahead, spray the dish now but do not preheat the oven.
• Trim the crusts (if desired) and arrange the 6 slices of bread in a single layer in the prepared dish, cutting pieces to fit so the bottom is covered.
• In a large skillet over medium heat, brown the 16 ounces of sausage, breaking it into crumbles as it cooks. Spoon off and discard any accumulated fat.
• Evenly sprinkle the cooked sausage over the bread layer, then sprinkle the 1 cup shredded cheddar cheese evenly over the sausage.
• In a medium bowl, whisk together the 3 slightly beaten large eggs, 1¼ cups milk, ¾ cup half and half, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon salt, a dash of pepper, and a dash of ground nutmeg until combined.
• Pour the egg mixture evenly over the sausage and cheese layers. Press down gently on the bread so it soaks up the custard.
• If making ahead, cover the dish tightly with plastic wrap and refrigerate for several hours or overnight. If baking now, proceed to step 8.
• When ready to bake: remove the casserole from the refrigerator (if chilled), remove the plastic wrap, and let stand about 30 minutes to come toward room temperature. Preheat the oven to 350°F if you have not already.
• Bake the uncovered casserole at 350°F for 30 to 35 minutes, until the center is set and the top is nicely browned. Let the casserole rest a few minutes before serving.