• 1 pound bulk fresh pork sausage, seasoned as desired
• 8 slices bread, cubed
• 2 cups cubed Cheddar cheese
• 4 eggs
• 2½ cups milk
• ¾ teaspoon dry mustard
• 1 10¾-oz can condensed cream of mushroom soup, OR golden mushroom soup
• ½ cup milk

1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9-inch-by-13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2½ cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
2. Heat oven to 300°F. Stir together cream of mushroom soup and ½ cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1½ hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

Serves 8.

Serving Suggestions: This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast with Cranberry Muffins.