14 slices white bread, cubed, crust removed
2 lb. link pork sausage, browned & cut into thirds
6 eggs
1 3/4 c. half & half
2 c. grated cheese (cheddar)
3/4 tsp. dry mustard
1 can cream of chicken mushroom soup
4 oz. mushrooms, drained

Place bread evenly in buttered 9 x 13 inch pan. Arrange sausage on cubed bread. Sprinkle with cheddar cheese. In bowl beat eggs and add milk, dry mustard. Pour over bread cubes and sausage. Refrigerate overnight. In morning before baking, combine soup and mushrooms. Spoon over mixture and bake at 300 degrees for 1 1/2 hours.