8 slices bread, cubed
3/4 lb. Cheddar cheese, shredded
1 1/2 lb. bulk pork sausage, or Italian sausage
4 eggs
2 1/2 c. milk
1 tbsp. prepared mustard
1 can condensed cream of mushroom soup, undiluted
1/4 c. chicken broth

Place bread cubes in a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheese; set aside. In a skillet, brown sausage over medium heat; drain fat. Crumble sausage over the cheese and bread. Beat eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2 to 3 hours before baking. Bake at 350 degrees for 50-60 minutes or just until set. Yield: 6-8 servings.