2 lbs. loose sausage (browned, or cooked bacon)
12 pieces bread, cubed
6 eggs
1 lb. sharp cheese (grated)
2 cans cream of mushroom soup
3 c. milk

Grease a 13x9 inch pan. Place bread cubes in bottom. Add sausage and cheese. Beat eggs and milk. Mix in soup. Pour over bread and sausage. Let stand in refrigerator overnight. Bake at 325 degrees for 1 1/2 hours.