Egg-Sausage Souffle

6 cups cubed bread
6 eggs
1 cup grated cheddar cheese
2 cups milk
1 tsp dry mustard
1 tsp salt
1 lb loose sausage

1) Crumble & Slightly brown sausage, drain grease & cool
2) Beat eggs & and milk, salt & mustard in bowl
3) Put in 9x13 greased dish
4) Layer bread, sausage, cheese and egg mixture
5) Refrigerate overnight
6) Bake 45 minutes at 350

Let cool about 10 minutes before serving