10 slices French bread (1 inch thick)- you can use Balthazar White
1 pound bulk pork sausage, any variety of Griggstown Chicken Sausage works too, casings removed
8 large eggs
2 cups 2% milk
1/2 cup grated Parmesan cheese, Washington Crossing works well!
1 tablespoon minced chives
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Additional minced chives
Preheat oven to 350°. Arrange bread in a single layer in a greased 13×9-in. baking dish. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
In a large bowl, whisk eggs, milk, Parmesan, chives and pepper; pour over bread. Add sausage; sprinkle with cheese.
Bake, uncovered, 25-30 minutes or until edges are golden and a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Sprinkle with additional chives.