Butter, for greasing
1/2 loaf of sliced white-colored loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, gently beaten
  1. Cut the bread into 1-inch cubes and spread towards the bottom of the greased 9- by 13- by 2" casserole dish.
  2. Inside a medium skillet, brown the sausage over medium heat until fully cooked with no longer pink. Take away the sausage having a slotted spoon to empty body fat. Spread the cooked sausage within the bread and top using the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mix within the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hrs or overnight.
  3. The following day, preheat the oven to 350 levels F.
  4. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove in the oven and permit the casserole to create for fifteen minutes before serving.