4 slices bread, cubed
1 1/2 lb. bulk pork sausage
9 eggs, beaten
3 c. milk
1 1/2 c. (6 oz.) shredded sharp cheddar cheese
1 tsp. salt
Tomato rose & fresh parsley sprigs

Place bread cubes in bottom of a greased 2 1/2 quart baking dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Combine sausage, egg, milk and cheese and salt in a large mixing bowl; stir well. Pour over bread cubes. Cover and refrigerate overnight. Bake at 350 degrees for 50 minutes or until golden brown and set. Tomato rose and parsley sprigs.