1 small loaf French bread
2 tbsp. butter, softened
12 large eggs (at room temperature), lightly beaten
1 c. shredded sharp Cheddar cheese (white Cheddar preferred)
1/2 c. whole milk
1/4 c. (1/2 stick) butter, melted
3 tbsp. chopped fresh parsley leaves (for garnish)
6 strips bacon, cooked until crisp, drained on paper towels and crumbled (for garnish)*

*You can substitute breakfast sausage, browned and cut into pieces, instead of bacon.

The night before serving, cut the bread into 1-inch thick slices and spread with softened butter. Butter a large oval or round baking dish that is 2 to 3-inches deep. Layer the bread in the dish, then add beaten eggs, cheese, milk and melted butter. Cover with plastic and refrigerate overnight.

In morning, remove dish from the refrigerator and let sit at room temperature for about an hour.

Preheat oven to 325°F.

Bake until golden brown and puffy, 50 to 60 minutes. Garnish with parsley and bacon (or sausage) and serve immediately.