• 1 loaf Dierbergs Bakehouse French Bread
• 1½ cups Dierbergs milk
• 4 large Dierbergs eggs
• ½ pound pork sausage roll or bacon, cooked and crumbled
• 1½ cups (6 oz.) Dierbergs shredded cheddar cheese

Cut bread into ¾-inch cubes (about 8 cups).

In large bowl, whisk together milk and eggs until well mixed.  Season with salt and pepper, if desired. Stir in bread cubes and let stand 5 minutes.

Pour half the bread mixture into 8-inch baking dish that has been lightly coated with non-stick cooking spray. Scatter sausage or bacon over bread and half of the cheese. Top with remaining bread mixture and cheese. Cover and chill overnight.

>Let stand at room temperature 15 minutes before baking. Bake uncovered in 350°F. oven. Bake until knife inserted in center comes out clean, about 20 minutes.

Let stand 5 minutes before cutting.  Refrigerate unused portions for reheating.