8 slices soft bread, diced
2 c. Cheddar cheese, shredded
1 1/2 lbs. sausage links or bulk, cooked
4 eggs
2 3/4 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup

Spread bread in bottom of greased 9 x 13 inch pan. Sprinkle cheese over top of bread. Beat eggs with 1 1/2 cups milk, pour over bread, then spread sausage. Combine rest of milk, soup and mustard. Spoon on top. Cover with foil. Refrigerate overnight. Place in cold oven, uncovered. Set oven to 300 degrees. Bake 1 1/2 hours. Serve immediately.