Ingredients
6 slices sourdough bread3 to 4 tablespoons butter, softened2 cups shredded cheddar cheese1 pound bulk pork sausage, cooked and drained1/2 medium sweet red pepper, cut into thin strips1/4 cup sliced green onion tops3 large eggs1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted2 cups whole milk1/4 cup white wine or chicken broth1/2 teaspoon Dijon mustard1/4 teaspoon pepper
Preparation
Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-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 in the center comes out clean. Let stand for 5 minutes before cutting.
