Restaurant Style Sausage Corn Bread Pudding

8 oz loaf sourdough bread, cubed
6 eggs
1 cup plus 1/2 cup cheddar, shredded, divided
1/4 teaspoon salt
1/8 teaspoon thyme
1/8 pepper, ground
1/8 teaspoon red pepper
1/4 teaspoon dry mustard
1 cup 2% milk
1/2 pound sausage
1 small can creamed corn
green onion optional

Dry bread cubes in oven 15 minutes on 250 degrees.
Preheat oven to 350 degrees after removing bread cubes.
Cook sausage in skillet, stirring to crumble as it cooks. Drain.
Mix eggs, salt, thyme, pepper, red pepper, dry mustard, and milk in a large bowl. Add bread and allow to sit five minutes.
Stir in sausage, 1 c cheese and cream corn.
Pour into a 1 quart casserole dish. Top with remaining ½ c cheese.
Bake, uncovered, at 350 degrees 45 to 55 minutes or until set and cheese is melted and golden.
Allow to cool 5 to 10 minutes before serving.