In a small bowl, combine the ham, peppers, parsley and onions.
Place half of the bread cubes in a greased 9 X13 pan.
Layer half of the ham mixture on top of the bread and then sprinkle half of the cheese on top of that. Repeat the layers one more time.
In a large bowl, mix the eggs, milk, cream, salt, pepper, nutmeg and cayenne.
Pour over the top and then cover and refrigerate overnight.
Remove from the refrigerator before preheating the oven to 350.
Bake uncovered for about 45 minutes or until a knife inserted in the center comes out clean.
Let stand for about 10 minutes before cutting and serving. Enjoy!
**I combined several recipes from several different cookbooks to come up with this casserole. One of the recipes called for sun-dried tomatoes which I thought would be very festive and color-appropriate for Christmas, but when I went to make the casserole I realized that I only had roasted red peppers but I used those instead and I love the results! I used dried parsley so the green isn’t very obvious, but if you use chopped fresh parsley, you’ll have a lovely red/green combination for Christmas! I think spinach would work great too! The best part about this recipe is that it is very versatile – you can use any combination of veggies and/or breakfast meats (sausage, ham, bacon, etc) and it will still be delicious!