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Egg Sausage Souffle

From A WASHINGTON HOUSE INN
Ingredients:
Day old bread
1 lb. sausage, browned
5 eggs
1 1/2 c. milk
1/2 tsp. dry mustard
1 can cream of mushroom soup
1 c. grated cheddar cheese
1/2 c. milk

Tear bread into pieces and cover the bottom of a greased 9 x 13 pan. Put crumbled sausage on top of bread. Blend eggs, milk and dry mustard together and pour over sausage and bread. Mix soup, milk and cheese together and pour over all.

Refrigerate overnight. Bake at 325° till brown, (about 45 minutes) or 350° for 30 minutes.