Made this for Christmas brunch, and it went over well. I wouldn't call it incredible, and it only got half-eaten among five adults, but it's a big dish that could easily serve 8 or more and there were other breads and things on the table. It is a tasty, light-textured (as opposed to gummy and dense, like some egg casseroles) dish that would be a great addition to any brunch buffet. I only used 2 cups of cream and used milk for the rest, and I used light pork sausage instead of regular to lighten the calorie load, and I think those changes were fine.
Brie added creaminess and richness but not a sharp flavor. The strongest tastes were sausage and cream. (I made the dish exactly as recipe described.) The bread at the bottom was soggy. It stayed together in the bottom of the dish as one big piece of wet bread. I wanted to make something special for a friend's birthday breakfast, but I'll go back to my old standby.