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1
Preheat oven to 375u00b0F degrees. Cut loaf of bread into 1 inch slices, then tear into large pieces (around 3 inches). Place on baking sheet and toast in oven for 10 minutes, tossing once. You may skip this step if using day-old bread.
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2
Heat large skillet over medium-high heat, crumble loose sausage into pan, and cook until the sausage is no longer pink (about 7-9 minutes). Remove sausage from skillet, and place in bowl large enough to accommodate sausage and bread.
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3
Pour off all but 1 tablespoon of fat, and add onion to the skillet. Cook over medium-low heat until onions are soft and brown, 5-7 minutes. Add onion to sausage and toss with torn bread and 1 cup of shredded cheddar cheese.
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4
Butter a 9 X 13 inch pyrex baking sheet. Beat eggs well, then combine with milk and sour cream. Season with salt and pepper.
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5
Place the sausage-bread mixture into buttered pyrex dish and pour the milk-egg mixture over the top, pressing down on the bread with a spatula to ensure that the bread begins to soak up the liquid. Sprinkle with remaining shredded cheese and scallion (if using), cover and place in fridge overnight.
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6
The following morning (or early afternoon) preheat oven to 350u00b0F. Bake until browned and puffy, about 45-50 minutes. Serve hot with any of the toppings mentioned above and a Bloody Mary.
