Delicious for brunch along with fresh fruit and muffins or popovers. Must be prepared one day in advance. Hurray!

8 slices bread (your favorite), crusts removed
3/4 lb. Cheddar cheese, grated
1 1/2 lb. skinless sausage links
4 eggs
2 1/2 c. milk
3/4 tbsp. prepared mustard
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. dry vermouth
1 (4-5 oz.) can sliced mushrooms

Cut sausage links into thirds and brown. Cube bread and place in a 9x13 inch casserole. Top with cheese and cooked sausages.

Mix together eggs, milk, mustard and a small dash of salt. Pour over casserole. Place casserole in refrigerator and let stand overnight.

Next morning, blend together soup and undrained mushrooms with dry vermouth. Pour over casserole. Bake 1 hour at 350 degrees. Serves 8.