1 lb. hot sausage
1 lb. bacon
12 slices bread, cubed
2 1/2 to 3 c. sharp Cheddar, grated
8 eggs
Worcestershire to taste
1 tsp. salt
1 tsp. mustard
1 qt. milk

Fry sausage and bacon and drain. Dry and crumble up. Butter a 9x13 inch glass dish. Place half of bread cubes, half of cheese and all sauce-bacon mixture. Cover with remaining bread cubes and cheese. Beat eggs and add Worcestershire, salt, mustard and milk. Pour over casserole and refrigerate overnight. Bake uncovered at 325 degrees for 1 hour.