Preheat your oven to 350°F and generously grease a 9x13-inch baking dish with butter or cooking spray. While the oven preheats, cube your bread into ½-inch pieces and set aside. Shred your cheddar cheese if not already done, and measure out your milk. Having everything prepped and ready will make assembly smooth and quick.

If your sausage isn't already browned, heat a skillet over medium-high heat and cook 1 lb of Italian or breakfast sausage, breaking it into small crumbles as it cooks, until the meat is fully cooked and no pink remains (about 8-10 minutes). Drain any excess grease and set the cooked sausage aside. If you're using pre-browned sausage, simply measure out 1 lb and have it ready.

Crack your 8 eggs into a large mixing bowl and whisk them together until well combined and slightly pale, about 1-2 minutes. Pour in your 2 cups of milk and whisk again until fully blended. I like to use room temperature eggs here because they incorporate more smoothly into the milk, creating a creamier final texture. Add the salt and whisk one more time to combine.

Add the bread cubes, shredded cheddar cheese, and browned sausage from Steps 1 and 2 to the egg mixture in your bowl. Stir gently but thoroughly until all components are evenly distributed throughout the custard. I like to use a rubber spatula to fold everything together—this ensures the bread gets evenly coated without breaking it apart too much.

Pour the entire mixture from Step 4 into your prepared baking dish from Step 1, spreading it evenly. Transfer to your preheated 350°F oven and bake uncovered for 30-45 minutes, until the center is set and lightly golden on top. The bake is done when a knife inserted in the center comes out clean or with just a few moist crumbs—you don't want it completely dry.