Breakfast Souffle

Directions

1. 1
   Grease a 9 x 13-inch pan.
2. 2
   Cut the bread and spread on bottom of pan.
3. 3
   Brown sausage.
4. 4
   Drain and sprinkle over bread cubes. Cover with grated Cheddar cheese.
5. 5
   Beat eggs, 2 1/2 cups milk and dry mustard.
6. 6
   Pour over the bread, sausage and cheese in pan. Cover and refrigerate overnight.
7. 7
   In the morning, mix the cream of mushroom soup and 1/2 cup milk.
8. 8
   Pour on top of mixture and bake at 300° for 1 1/2 hours.