Get ready to make my egg casserole

My brother is going to be in town this weekend, so I made his favorite breakfast food. I plan on serving it with fresh fruit and sticky buns for an early Christmas breakfast. We won't eat it til tomorrow morning though, so I'm just refrigerating it overnight and baking it first thing in the morning. <br><br>You guys get ready to make my egg casserole because I'm about to type out the instructions. <br><br>Ingredients... <br>1 1/2 loaves Rhodes white bread (frozen) <br>4 large eggs <br>3 teaspoons salt <br>1 teaspoon black pepper <br>1 teaspoon paprika <br>1 teaspoon dried parsley <br>1 cup milk <br>1/2 cup heavy cream <br>1 cup shredded cheddar cheese <br>1/2 cup shredded Monterey Jack cheese <br>2 tablespoons butter, softened <br>1 pound cooked sausage <br><br>Instructions... <br>1. Preheat oven to 300 degrees. <br>2. Cut bread into 1 inch squares and place on a cookie sheet. <br>3. Dry in oven for 10 minutes. <br>4. In a large bowl, whisk the eggs, salt, black pepper, paprika, parsley, milk, heavy cream and softened butter until smooth. <br>5. Stir in the cheddar cheese, Monterey Jack cheese and dried bread until bread is fully covered in egg mixture. <br>6. Add the cooked sausage to the bread mixture and mix until just combined. <br>7. Grease a 9x13 glass baking dish with butter or cooking spray. <br>8. Add the egg mixture to the prepared dish. <br>9. Cover with aluminum foil and refrigerate overnight or bake immediately at 300 degrees for 45 minutes. <br>10. Remove the foil and continue to bake for an additional 15 minutes, or until lightly golden. <br>11. Remove from oven and let cool for ten minutes before serving. <br><br>Enjoy. ? <br><br>Edit: a lot of you mentioned Rhodes bread. Rhodes is a Utah based company that specializes in frozen bread products like Rhodes rolls and Rhodes bread. It's a staple in our community. If you don't have access to Rhodes, you can substitute with a thick white bread cut into cubes.