(It might not look appetizing but it's one of the best I've had!)3/4 pound cheddar cheese, shredded
1 1/2 pounds fresh, ground spicy pork sausage
4 eggs
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
1/4 cup chicken broth
Place bread cubes in a greased 13-in. x 9-in. x 2-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 degrees F for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
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