1 16-ounce package bulk pork sausage, cooked & drained
4 cups cubed day-old bread
8 ounces (2 cups) shredded sharp cheddar cheese
2 12-ounce cans evaporated milk
10 large eggs, lightly beaten
1 teaspoon dried mustard
1/4 teaspoon onion powder
pepper to taste
Grease a 9x13 inch baking dish. Place bread in prepared
baking dish and sprinkle with cheese. Combine evaporated
milk, eggs, dry mustard and onion powder in medium bowl.
Pour evenly over bread and cheese. Crumble sausage and
sprinkle over top. Cover & refrigerate overnight.
PREHEAT oven to 325 degrees and bake 1 hour or until
cheese is golden brown. Cover with foil if top browns
too quickly. Season with pepper.
YIELD: 8-10 Servings