Recipe and photo courtesy of National Pork Board.
1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese (8 ounces)
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk
Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.
Grease a 9 x 13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8 to 24 hours.
Heat oven to 300 degrees F.
Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.