Ingredients

The following ingredients have 8 Servings
  • 1 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 12 ounces breakfast sausages (meat removed from the casing)
  • Salt and pepper
  • 3 cups milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 tbsp plus 2 tsp fresh rosemary (finely chopped)
  • 16 ounce crusty loaf (cut into 1 inch cubes)
  • 8-10 pieces thin asparagus spears (chopped into 1-2 inches long)
  • 7 ounce Skellig Irish cheddar (grated)

Instruction

  • In a pan, heat the olive oil and cook the sausage. Transfer to another dish and set aside.
  • In the same pan, add the onion and saute over a medium heat until the onion is soft, about 5 minutes. Add the garlic and cook for another 2 minutes. Season generously with salt and pepper.
  • Add the milk, cream, eggs and rosemary to a large bowl and whisk until well combined.
  • Mix the cubed bread into the milk mixture along with the onion, sausage and asparagus. Make sure to cover all of the bread in the milk mixture.
  • Cover and let sit overnight in the refrigerator.
  • Preheat the oven to 350 degrees F. Butter or grease a 9 x 13 baking pan or similar sized dish.
  • Before baking transfer 1/3 of the mixture to your baking dish and spread out evenly. Sprinkle some of the cheese over the bread.
  • Lay another layer on top and sprinkle generously with more cheese. Finish with a third layer of the bread mixture.
  • Bake in the oven for about 50 minutes and the top is golden brown. Also check by inserting a sharp knife into the middle and checking for dryness. The center should also be springy to the touch.
  • Let sit for 5 minutes before serving with additional grated cheese on top if desired.