Ingredients
12 slices white bread, crusts removed, cubed1-1/2 pounds bulk pork sausage1/3 cup chopped onion1/4 cup chopped green pepper1 jar (2 ounces) chopped pimientos, drained6 large eggs, room temperature3 cups whole milk2 teaspoons Worcestershire sauce1 teaspoon ground mustard1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried oregano
Preparation
Line a greased 13x9-in. baking dish with bread cubes; set aside.
In a skillet, cook sausage with the onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pimientos; sprinkle over bread.
In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight.
Cover and bake at 325° for 1 hour 20 minutes. Uncover; bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
