6-8 slices bread, broken into pieces
1 lb. bulk sausage, cooked and drained
2 c. Cheddar cheese, shredded
2 1/2 c. milk
6 eggs
3/4 tsp. dry mustard
1 can condensed cream of mushroom soup
1/2 can milk

Grease a 9x13 baking pan; spread bread over the bottom. Sprinkle sausage over bread. Spread cheese over sausage.

Mix 2 1/2 cups milk, eggs and mustard and pour over all. Refrigerate overnight. In the morning mix mushroom soup with 1/2 can milk and pour over all. Bake 1 1/2 hours at 300 degrees.