Christmas Morning Casserole Make-Ahead: Crispy Baked

Instructions:

1. Sauté the 450g of sausage in your skillet over medium high heat until deeply browned and crispy.
2. Remove the sausage with a slotted spoon and let it rest on paper towels.
3. Cube your 2.4L of bread into 2.5cm pieces. If the bread is fresh, toss it in a 150°C oven for 10 minutes until it feels dry and slightly rough.
4. Use butter to coat every corner of your baking dish to prevent sticking.
5. Scatter half of the bread cubes, half of the sausage, and half of the shredded cheeses into the dish.
6. Add the remaining bread, sausage, and cheese to create a tiered structure.
7. In a large bowl, combine the 8 eggs, 480ml milk, 240ml cream, mustard, nutmeg, salt, pepper, and smoked paprika. Whisk vigorously until the mixture is pale and frothy.
8. Pour the liquid slowly over the bread, ensuring every cube gets a bath. Press down lightly with a spatula until you see the liquid rise to the surface.
9. Cover with foil and refrigerate for at least 4 hours, or ideally overnight.
10. Preheat your oven to 175°C. Bake the casserole covered for 20 minutes, then uncover and bake for another 25 minutes until the top is golden and the center no longer jiggles.