Cook the sausages and slice thinly once they have cooled down enough to handle.
Whisk the eggs, milk, and seasonings in a large bowl.
Add the bread, sausage, parsley, cream cheese and half of the grated cheddar and mix well.
Place in a container with a lid and set aside in the fridge for at least an hour, turning the container over often so that all the egg mix soaks into the bread.
Preheat oven to 180 degrees C. Line and grease and a 22cm springform cake tin and place on a baking tray.
Spoon the bread mixture into the cake tin, patting the mixture down to compress.
Scatter with the rest of the grated cheese and bake for 35 minutes until cooked.
If the top needs browning, pop under the grill for a few minutes to brown the cheese.
Rest the cake for about 10 minutes, remove from the tin and serve immediately.
Reprinted with the permission of Heinstirred
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