1/2 c. plus 3 tbsp. butter
12 slices white bread with crusts removed
1/2 lb. fresh mushrooms, sliced
2 c. thinly sliced onions
Salt and ground pepper
1 1/2 lbs. mild Italian sausage, remove casing
3/4 to 1 lb. grated Cheddar cheese
5 eggs, beaten
2 1/2 c. milk
3 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. nutmeg
2 tbsp. fresh minced parsley

Soften 3 tablespoons butter, spread on bread slices, set aside. Melt 1/2 cup butter in large skillet. Saute mushrooms and onions 5 to 8 minutes. Remove from skillet, season with salt and pepper, and set aside.

In same skillet, cook sausage about 20 minutes or until brown and cooked through. Drain and break into bite-size pieces.

In a greased 9x13 inch baking dish, layer half the bread, mushroom mixture, sausage and cheese. Repeat layers in same order.

Mix eggs, milk, mustards, nutmeg, and 1/8 teaspoon pepper. Pour over layers and refrigerate overnight. Bake at 350 degrees uncovered for 1 hour or until bubbly. Sprinkle with parsley, serve immediately. 8 servings.