Christmas Sausage Souffle

This breakfast casserole is a Thomson family tradition for Christmas morning.

1 large loaf french bread, cut into 8 thick slices
8 eggs
2 cups milk
1 t dry mustard
1 can sliced mushrooms (I use fresh)
1/2 - 1 pound sausage, browned
2 cups grated cheddar cheese
1 can cream of mushroom soup
1/2 cup milk

Arrange slices in 9X13 pan. Beat eggs, 2 cups milk, and mustard, and pour over bread. Top with mushrooms, sausage and cheese. Cover and let soak overnight in the refrigerator.

In the morning, combine 1/2 cup milk with soup and spread over top of casserole. Bake at 350 degrees for 60-70 minutes.