1 pound bulk sausage
1 loaf French bread
3 eggs
1 cup milk
6 ounces sharp cheddar cheese -- shredded
6 ounces Monterey jack cheese -- shredded

Cook sausage in heavy skillet until done; drain fat.

Slice top off French bread lengthwise. Hollow out bottom of loaf; break into small pieces and toast to make about 3 cups crumbs

Beat eggs until foamy; add milk, a third of the Cheddar cheese, a third of the Monterey Jack cheese, drained sausage and bread crumbs. Mix well.

Fill bottom of bread loaf with mixture. Sprinkle remaining cheeses over mixture. Pack well.

Cover with bread top. Wrap loaf in foil.

Bake at 300 degrees for 30 minutes or until cheese melts and seals loaf together. To serve, cut in 2 inch slices.