This recipe was often served for brunch at St. Thomas Episcopal Church in Rochester, NY. It can be assembled the night before and then refrigerated. Bake it the following morning.
6 eggs, beaten
6 slices bread, cubed
1 1/2 C shredded sharp cheese
1 tsp dry mustard
1 tsp salt
2 C half and half
1 lb bulk sausage, browned and drained
Butter a 9in by 13in baking dish. Scatter the bread cubes and browned sausage evenly in dish. Scatter shredded sharp cheese on top. In blender container, blend beaten eggs, mustard, salt, and half and half. Pour mixture over contents in dish. Bake 45min at 350°F. May need to bake longer if it was refrigerated ahead of time.