Ingredients
8 slices bread, cubed
2 c. Cheddar cheese, shredded
1 lb. bulk sausage
4 eggs
2 1/4 c. milk
3/4 tsp. dry mustard
1 can mushroom soup
1/4 c. milk
Method
Sources
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Electric warming tray — keep multiple dishes hot for entertaining
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Electric warming tray — keep multiple dishes hot for entertaining
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Brown sausage and drain. Put cubed bread in bottom of a 9 x 12-inch baking dish, buttered. Top with cheese. Put sausage on top of this. Beat eggs with 2 1/4 cups milk and the mustard and pour over sausage mixture. Refrigerate this overnight. Next day take soup, dilute with 1/4 cup milk and pour over all. Bake 1 1/2 hours at 300° and serve hot. (This is great for a brunch. Also, can be made using cooked chicken pieces or cut up ham, replacing the sausage.)