This recipe is quite possibly foolproof. I have made it several times with different thicknesses of "loaf bread" - thin, sandwich slices, etc. And it always comes out great. I have made it without letting it sit overnight, and it still comes out good (but overnight is preferred). I made it for my son's Christening brunch last week, and I made it ahead in stages: I measured the dry ingredients and put them in a "baggie" in my spice cabinet about 2 weeks ahead. I cubed the bread and put in freezer about 1 week prior. I also cooked up the sausage and froze that 1 week ahead. Then, the day I was going to make it (the day before the brunch), I let everything thaw. That night, all I had to do was dump the bread cubes, crumbled sausage, and a bag of pre-shredded cheese into the pan. Then I just mixed the wet ingredients (dumped the pre-measured seasonings in), poured into pan, and placed in the fridge. The next morning, I left it on the counter with a copy of the recipe for my party helper to bake. Everyone raved...especially our Northern visitors. They wanted the recipe for my "quiche." You really cannot tell that the base is bread!
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This recipe is quite possibly foolproof. I have made it several times with different...