Christmas Morning Soufflé
1 1/2 pounds pork sausage (You may also use turkey or chicken sausage)
9 eggs
3 cups milk
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 day old challah bread (5 oz.) or other crusty bread
1 1/2 cups shredded sharp cheddar cheese
Cook the sausage over medium heat for 15 minutes and crumble the meat as it cooks. Remove the sausage from the pan and drain it on paper towels to remove the excess fat. In a large mixing bowl, whisk the eggs while the sausage is cooking. Add the milk, mustard and seasonings. Cut the bread into 1 inch cubes and set them aside. There will be about 4 1/2 cups of bread cubes. Add the bread cubes to the egg mixture and stir to ensure the eggs cover the bread evenly. Next add the drained sausage and cheese. Stir well. Lightly spray a 9 x 13 inch baking dish with nonstick cooking spray. Pour the mixture into baking dish and level it, but do not press it into the dish. Cover it lightly with plastic wrap and place it into the refrigerator overnight.
In the morning, preheat your oven to 350°F. Place the uncovered dish into the oven and bake for about one hour.