- 8 slices bread, cubed
- 3/4 lb. cheddar cheese, shredded
- 1 – 1/2 lbs. pork sausage or Italian sausage
- 4 eggs
- 2 1/2 cups milk
- 1 Tbsp. mustard
- 1 can cream of mushroom soup, undiluted
- 1/4 cup chicken broth
Place bread cubes in a greased 13 in. x9 in. x 2 in. baking dish. Sprinkle with cheese; set aside. In a skillet, brown sausage over medium heat; drain fat. Crumble sausage over cheese and bread. Beat eggs, milk, mustard, soup and broth; pour 0ver sausage. Cover and refrigerate over night or at least 2-3 hrs. before baking. Bake @350 for 50 – 60 min. or just until set. Yield: 6-8 servings.
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