Hungarian Baked French Toast Casserole | Juicy Dinner

Preheat the oven to 180 °C (conventional top and bottom heat), and grease a medium-sized ovenproof dish with 20 g of butter.

Slice 300 g of stale sourdough bread into approx. 1.5–2 cm thick slices or bite-sized cubes. Thinly slice 100 g of dry sausage, and slice 2 spring onions along with their green tops. Grate 150 g of Trappist cheese.

In a large bowl, whisk together 4 eggs with 200 ml of milk, 150 g of sour cream, 2 crushed cloves of garlic, 1 tsp of sweet ground paprika, 1 tsp of salt, and 1 pinch of ground black pepper until you get a smooth, creamy mixture.