Motts Breakfast Souffle

• 1 pound ground pork breakfast sausage
• 8 slices white bread (I like Pepperidge Farm)
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 2 cups (8 ounces) grated sharp Cheddar cheese
• 3 cups milk
• 6 large eggs
• 2 teaspoons dry mustard
• 1 teaspoon hot sauce
• Sea salt and freshly ground black pepper

1. Generously butter a 7 x 11-inch baking dish.
2. Heat a cast-iron skillet over medium heat to just before the smoking point (see Know-how, page 147).
3. Add the sausage and break into small pieces.
4. Cook and stir until brown all over, 7 to 8 minutes.
5. Trim the crusts from the bread and spread the slices with the butter.
6. Cut each slice into 3 fingers and layer half the fingers over the bottom of the baking dish.
7. Sprinkle with half the sausage and half the cheese.
8. Repeat with the remaining bread, sausage, and cheese.
9. Combine the milk, eggs, mustard, hot sauce, and salt and pepper to taste in a large bowl and whisk to mix.
10. Pour the egg mixture over the bread, sausage, and cheese.
11. Press the bread down to submerge.
12. Cover with aluminum foil and refrigerate overnight.
13. When ready to bake, preheat the oven to 350F.
14. Bake for about 30 minutes, covered, until the edges are set and the center is slightly jiggly.
15. Uncover and bake for another 10 to 15 minutes, until the top is golden brown and puffy.
16. Remove from the oven and let sit for about 10 minutes before serving warm.

sausage, white bread, unsalted butter, cheddar cheese, milk, eggs, mustard, hot sauce, salt

Taken from www.epicurious.com/recipes/food/views/mott-s-breakfast-souffle-383660 (may not work)