Ingredients

• 8 Eggs
• 1 Loaf Challah Bread
• 1 lb Jimmy Dean Sausage
• 3-4 Sage Leaves
• 8 oz Grated Gruyere
• Diced Scallions
• 1.5 cups Heavy Cream
• 2 cups Milk

Method

1. Preparing the Bread:

1. Cut the loaf of Challah bread into slivers, approximately 3 inches across.
2. Toast the bread slivers in the oven at 350°F for 5-10 minutes until golden and crispy.

2. Cooking the Sausage and Scallions:

1. In a skillet, add the Jimmy Dean sausage and diced scallions.
2. Brown the sausage and scallions over medium heat.
3. Optionally, you can add a little olive oil to the skillet for cooking.

3. Preparing the Egg Mixture:

1. In a bowl, whisk together the eggs until well beaten.
2. Add the milk, heavy cream, and grated Gruyere cheese to the eggs.
3. Mix all the ingredients together until well combined.

4. Assembling the Dish:

1. In a separate bowl, tear the toasted bread into bite-sized pieces.
2. Pour the prepared egg mixture over the bread pieces.
3. Add the cooked sausage and scallions to the bowl.
4. Mix all the ingredients together until the bread is evenly coated with the egg mixture.

5. Baking the Dish:

1. Pour the mixture into a 9×13 baking dish.
2. Sprinkle a little extra grated Gruyere cheese on top.
3. Cover the baking dish and refrigerate for four hours or overnight to allow the flavors to meld.

6. Final Cooking:

1. Preheat the oven to 350°F.
2. After chilling, bake the dish in the preheated oven for 45 minutes or until the top is golden brown and the mixture is set.

7. Serving:

1. Remove from the oven and let it cool slightly.
2. Slice and serve the delicious savory bread pudding.