Ingredients Jump to Instructions ↓

  1. 8 slices bread, cubed

  2. 3/4 pound shredded cheddar cheese

  3. 1-1/2 pounds bulk pork sausage or Italian sausage

  4. 4 eggs

  5. 2-1/2 cups milk

  6. 1 tablespoon prepared mustard

  7. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  8. 1/4 cup chicken broth

Instructions Jump to Ingredients ↑

  1. Place bread cubes in a greased 13-in. x 9-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. Yield: 6-8 servings.


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