6 eggs, beaten
2 c. milk
1/2 tsp. dry mustard
1/2 tsp. horseradish
6 slices white bread, crust removed & cubed
1 lb. sausage, cooked, drained well
1 c. grated sharp cheddar cheese

Mix first 5 ingredients. Set aside. Butter a 9 x 13 inch dish. Small pan makes souffle thick. Combine egg and milk mixture with bread cubes and sausage. Pour into dish. Top with grated cheese. Cover with foil and refrigerate 12 hours or overnight. Bake at 350 degrees for 45 minutes. Test firmness with knife.