8 slices hearty white bread, crusts removed and cubed
2 cups shredded sharp cheddar cheese, divided
10 large eggs, beaten
1 1/2 cups milk
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
6 drops hot pepper sauce
Place sausage in stovetop-safe cookware or large skillet over medium-high heat. Cook until browned.
Add red peppers and onions. Cook until crisp-tender. Drain fat. Reserve half of sausage mixture. Arrange remaining mixture in an even layer.
Add bread cubes and half of cheese in even layer over sausage mixture in stove-top cookware.
Top with remaining sausage mixture and cheese.
Combine beaten eggs, milk, Worcestershire sauce, mustard, salt, black pepper and hot pepper sauce in a large bowl. Whisk until well blended. Pour over layers in stove-top cookware. Cover and refrigerate overnight.
Place covered stovetop-safe cookware in base.
Cook on HIGH 2 to 2 1/2 hours or LOW 4 to 6 hours until mixture is thoroughly cooked.
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