Almost everyone I know has a recipe for this casserole. NanaJane cooks it in a deep bowl or souffle, so the inside remains quite soft. Grandma cooks it in a 9x13 glass baking dish, serving it in squares, and the texture is quite firm. I like to think mine is a happy medium, cooked in a loaf pan, turned out onto a platter, and sliced. But any way you serve it up, the best thing about this dish is that it offers up a lot of flavor... (but, shhh! it doesn't take a lot of work!) You can even make it the night before, which makes it a winner for special occasions.
2 cups milk
1 tsp. salt
1 tsp. dry mustard
1 lb. pork sausage (We use "Old Folks" brand, but choose your favorite.)
In a large mixing bowl, beat eggs. Add milk, salt, and mustard, mix thoroughly and set aside. In large frying pan, brown sausage and drain. Set aside. In ungreased standard-size loaf pan, layer bread cubes. Top with sausage, and pour egg mixture over all. Sprinkle with shredded cheese and bake at 35o degrees for 40-50 minutes. Cool 10 minutes and turn out onto platter. Slice to serve.