12 slices buttered toast, cubed
2 lb. bulk pork sausage
2 c. sharp Cheddar cheese, grated
3 c. milk
8 eggs
Salt and pepper
Corn flakes, crushed
Cream of mushroom or cream of chicken-mushroom soup

Line greased casserole with bread cubes. Brown sausage and drain. Add layer of sausage over bread cubes, then a layer of cheese. Repeat layers.

Beat eggs with salt, pepper and milk. Pour over casserole. Refrigerate overnight. Before baking, top with crushed corn flakes. Bake at 375 degrees for 45-60 minutes.

Serve with hot cream of mushroom or mushroom-chicken soup ladled over each serving. Serves 12-16.