Description
The perfect way to start Christmas morning … or any morning!
Ingredients
- 8 slices Sourdough Or French Bread, 1/2-Inch Thick Slices
- 6 Tablespoons Unsalted Butter, Softened, Divided
- ¾ pounds Italian Sauage (casings Removed) Spicy Or Mild
- 2 whole Shallots, Diced
- 8 ounces, weight Mushrooms, Sliced
- ½ cups White Wine
- 8 whole Large Eggs
- 2 cups Half-and-half
- 1 teaspoon Dry Mustard
- 8 ounces, weight Fontina, Grated
Preparation
Preheat oven to 350 degrees.
Lay slices of bread on a baking sheet and toast for 10-15 minutes. Cool thoroughly and butter one side after cool, using 5 tablespoons of butter.
Heat the remaining 1 tablespoon of butter in a nonstick skillet over medium-high heat. Add sausage and brown, breaking up the pieces. Add shallots and cook about 3-5 minutes until soft. Add mushrooms and continue cooking about 2-3 minutes. Pour in wine and reduce, cooking about 7-10 minutes.
In a separate large bowl, whisk eggs, half-and-half and mustard.
Lay toasted/buttered bread in a greased 13×9 inch baking dish (butter side up). Sprinkle with Fontina and sausage.
Pour custard evenly over the cheese/sasauge and cover with plastic. Weigh it down and refrigerage overnight.
Preheat oven to 350 degrees.
Take the dish out of the refrigerator 20 minutes before baking. Bake 50-60 minutes until bubbly and golden on top.
Let stand 5-10 minutes before serving.
