Ingredients

          1 loaf Challah Bread or 16 slices sourdough French Bread, cut into ½ inch

                       cubes

          ½ pound sharp cheddar cheese, grated

          ¼ cup margarine (1 stick), melted

          1 cup finely-chopped onions

          1 cup finely-chopped peppers

          One 12-ounce roll package breakfast sausage

          12 large eggs

          2 cups milk

          2 cups half and half

          Adobe/parsley/dry mustard/hot sauce/ salt and pepper (to taste)

          1 tablespoon baking powder

          Hot peppers, to taste

          Spray a 9 by 13 inch baking dish with non-stick cooking spray.  In a skillet, lightly brown sausage, breaking up into small pieces.  Add onions and peppers and cook until onions are golden.  Drain off excess fat.  In large bowl, toss bread cubes, melted margarine, and all but 1 cup of cheese.  Spread evenly in pan sprayed with non-stick spray.  Put sausage mixture on top of bread.  Beat eggs and milk together.  Add spices, baking powder, and hot peppers to egg mixture and mix well.  Pour over bread and sausage mixture.  Sprinkle with remaining cup of cheese.  Spray a sheet of aluminum foil with non-stick spray and cover casserole.  Refrigerate overnight to allow flavors to blend.

In the morning, remove from refrigerator 30 minutes prior to baking.  Bake uncovered at 350 degrees for 50 minutes; remove foil, turn oven to 400 degrees, and continue to bake for 15 additional minutes.  Cool for 15 minutes before cutting into 12 pieces.