White bread, cubed
12 eggs
1 c. milk
Salt to taste
Link sausage, cooked thoroughly (or use bulk sausage, if you prefer)

Cover bottom of shallow, ungreased baking dish (9 x 13 inch) with cubed bread. Spread whole sausage links (you can cut them in pieces, or use bulk sausage) over cubed bread. With wire whisk (or fork), beat eggs, milk, and salt together and pour over sausage and bread cubes. If you like, you can sprinkle shredded cheddar cheese over top, but it's not necessary. LET STAND IN REFRIGERATOR OVERNIGHT (or at least 10 hours). Bake at 350 degrees for 30-45 minutes, depending on size of baking dish. If you use a smaller baking dish, cut recipe in half. Full recipe serves 10 or more people.

Prepare this Saturday night and pop it in the oven for an after-church brunch.