Ingredients
| 12 slices | white bread, cubed | | 1-1/2 lb. | pork sausage | | 1/3 cup | onion, chopped | | 1/4 cup | green pepper, chopped | | 1 jar (4 oz.) | chopped pimientos, drained | | 6 | eggs | | 3 cups | milk | | 2 tsp. | Worcestershire sauce | | 1 tsp. | dry mustard | | 1/2 tsp. | salt | | 1/4 tsp. | pepper | | 1/4 tsp. | oregano |
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Instructions
Line a greased 9x13-inch pan with bread cubes; setaside. In a skillet, brown sausage with the onion and green pepper; 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. Bake, covered, at 325°F for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
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