1 (8-ounce) round Brie*
1 pound ground hot pork sausage
6 white bread slices
1 cup grated Parmesan cheese
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Garnish: chopped green onions
Trim and discard rind from top of Brie. Cut cheese into cubes; set aside.
Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.
Cut crusts from bread slices and place crusts evenly in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.
Whisk together 5 eggs, 2 cups whipping cream and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.
Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.
Bake at 350 for 50 minutes or until set. Garnish, if desired.
*Substitute 2 cups (8 ounces) shredded Swiss cheese, if desired
