Pork Sausage Casserole

2 cups (8-ounce package) shredded cheddar cheese
8 large eggs, beaten
¼ teaspoon garlic powder
2 green onions, tops only, sliced
24 ounces evaporated milk (or substitute 3 cups of milk)
½ teaspoon onion powder
1 teaspoon dry mustard
½ cup chopped red pepper
1 pound hot bulk pork sausage, cooked, drained, and crumbled
8 cups (8 to 10 slices) ½ inch cubed French or Italian bread - ideally a day old or a little stiff