- 6 to 8 slices white bread, broken into cubes
- 1 pound [454 g] bulk sausage, coked and drained
- 1/2 cup [115 g] shredded Swiss cheese
- 1/2 cup [115 g] shredded cheddar cheese
- 1/2 cup [125 mL] canned mushrooms
- 1 teaspoon [5 mL] yellow mustard
- 1 1/4 cups [310 mL] milk
- 3/4 cup [190 mL] light cream
- 5 eggs, slightly beaten
- 1 teaspoon [5 mL] Worcestershire sauce
- Salt and pepper
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- Grease a 13 x 9 x 2-inch [33 x 23 x 5-cm] baking dish.
- Arrange bread slices in dish.
- Spread sausage over bread.
- Spread cheeses and mushrooms over sausage.
- Combine mustard, milk, cream, eggs, Worcestershire sauce, salt and pepper; pour over ingredients in baking dish.
- Refrigerate overnight.
- This cooks better if it sets out of the refrigerator for about 45 minutes before baking.
- Bake for 35 to 45 minutes at 350°F [180°C], until a knife inserted in the middle comes out clean.
- Cool for about 5 minutes before serving.
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