8 slices white bread, cubed, no crust
3/4 lb. cheddar cheese, grated
1 1/2 lb. pork sausage
4 eggs
2 1/2 c. milk
3/4 tsp. prepared mustard (dijon)
1 can mushroom soup
1/4 c. Vermouth
1 sm. can sliced mushrooms, drained

Brown sausage. Line bottom of greased 9 x 13 pan with cubed bread. Put browned sausage on top, then cheese. Mix together eggs, milk and mustard. Pour over above mixture, cover and store in refrigerator overnight. In the morning mix soup, mushrooms, and vermouth together. Spread over top of refrigerated mixture. Bake at 350 degrees for 1 hour. Let stand 5 minutes before serving.