"Preheat oven to 350 degrees. Grease a 9×13-inch casserole dish. Cook the bacon in a large skillet over medium heat. When it is about halfway browned, add the sausage and shallots. Cook until the bacon is crisp, the sausage is browned, and the shallots are soft. Add half the mixture to the bottom of the prepared dish. Add half of the cubed bread, half the shredded cheese, the remaining bacon/sausage mixture, and the rest of the bread cubes."
"In a large bowl, whisk the eggs, milk, dry mustard, ground nutmeg, salt, black pepper, and fresh thyme. Pour the custard over the casserole and sprinkle a little fresh thyme over the dish. Using a spatula, press down on the top of the dish to push the bread cubes into the custard. Cover the dish and refrigerate for 1 hour up to overnight. Bake for 50-60 minutes or until the casserole is set and lightly browned."
Crisp bacon, ground pork sausage, and chopped shallots are cooked together until the bacon is crisp and the shallots are soft. Cubed French bread and a mix of shredded cheddar and Gouda are layered with the cooked meat mixture in a greased 9×13-inch casserole dish. A custard of eggs, whole milk, dry mustard, ground nutmeg, salt, black pepper, and fresh thyme is whisked and poured over the layers, then pressed down so the bread soaks thoroughly. The assembled casserole can refrigerate for one hour up to overnight, then bakes 50–60 minutes until set and lightly browned. Garnish with chopped fresh thyme and serve warm with fruit or mimosas.
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