Prepare Your Ingredients

Cube your bread into one-inch pieces and spread them in a greased nine-by-thirteen-inch baking dish. Cook your ground sausage in a skillet over medium heat until browned and crumbled, then drain any excess fat. Sauté diced bell peppers and onions until softened.

Layer the Casserole

Spread the cooked sausage evenly over the bread cubes. Add the sautéed vegetables, then sprinkle the shredded cheese generously across the top. These layers create pockets of flavor in every forkful.

Create the Egg Mixture

Whisk together eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper in a large bowl until completely combined and slightly frothy. This custard mixture is what transforms simple ingredients into something magical.

Bring Everything Together

Pour the egg mixture evenly over all the layers, pressing down gently with a spatula to ensure the bread absorbs the liquid. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least four hours or overnight.

Bake to Perfection

Remove the casserole from the refrigerator thirty minutes before baking to take the chill off. Preheat your oven to three hundred fifty degrees. Bake uncovered for forty-five to fifty-five minutes until the center is set, the edges are golden, and a knife inserted in the middle comes out clean.