Cheesy Egg and Mushroom Breakfast Bread Pudding
1 pound bulk sausage
4 cups bread, cut in pieces (day or two old is best)
2 cups shredded cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup sliced mushrooms
Cook and crumble sausage, drain.
Put bread in well buttered 9x13 baking dish.
Sprinkle with the cheese.
Combine the eggs, milk, and spices.
Pour over the bread and cheese.
Sprinkle sausage and mushrooms on top.
Cover and chill overnight. Remove casserole from fridge at least 30 minutes before baking.
Heat oven to 325*.
Bake, uncovered for 1 hour.