This recipe is for your standard egg/milk/cooked sausage and soaked bread pieces casserole,which will be frozen for future use.The casserole fills 8x8 inch foil pans 3/4 full . How long should we partially bake these , or should they be frozen entirely raw for future use ? My Church group cooks en masse for those in need, and we want to make these at our monthly cooking day , tomorrow. Any ideas??
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)