Ingredients
8 slices bread, cubed3/4 pound shredded cheddar cheese1-1/2 pounds bulk pork sausage or Italian sausage4 large eggs2-1/2 cups 2% milk1 tablespoon prepared mustard1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 cup chicken broth
Preparation
Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
