8 slices day-old bread, cubed
2 c. shredded sharp English cheese
1 1/2 or 2 lbs. link sausage, 1 inch long
4 eggs
2 1/4 c. milk
3/4 tsp. dry mustard
1 can mushroom soup
1/2 c. milk

Place cubed bread in bottom of a buttered 8x12 inch baking dish. Top with cheese. Brown sausage, drain, then place on cheese. Beat eggs with milk and mustard; pour over. Refrigerate overnight. Next day, dilute mushroom soup with 1/2 cup milk and pour over. Bake at 300 degrees about 1 1/2 hours.