Sausage Souffle

Feeds about ten

• 16 slices of bread
• 2 lbs. Grated cheese, cheddar or Mozzarella
• 2 lbs. sausage, cooked and chunked
• 8 eggs
• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon dried mustard
• pepper to taste (~1/2 teaspoon)

Grease 10 x 14 pan. Cube or tear bread into chunks. Layer bread, 1/2 of sausage, and 1/3 of cheese into pan, repeat with a second layer of each, then top with bread and cheese. More or fewer layers is fine. Mix remaining ingredients and pour over layers in pan. Refrigerate overnight. Bake at 350 degrees for about one hour, or until done in center.

For Dutch oven, adjust layers to fit 12-inch or 14-inch oven. Halve recipe for ten-inch oven to feed about 5. Grease or oil oven, or line with greased or oiled foil. Instead of refrigerating overnight, prepare as instructed, then press down on top of layers using clean plastic bag, film, or foil, to let bread layers absorb liquid. Bake with even top and bottom heat until done in center (bubbling, or toothpick/knife comes out clean). Continue with top coals only until nicely browned on top.

For a lighter meal, reduce sausage and cheese by up to one-half.