Brunch Souffle

8 slices of white bread buttered / crusts trimmed

½ lb grated sharp cheddar cheese

2 eggs                   1  t salt                       ¼  t dry mustard

2 cups milk           3  t melted butter     ½ C  minced onions

8 oz of Italian sausage, optional

In skillet: Brown the sausage and bread; drain fat and add the onion. Saute briefly until onion becomes soft. Cut the bread into cubes. In a 2 quart casserole, layer bread cubes, sausage, mixture and cheese, ending with the cheese. Whisk together milk, eggs and seasonings. Pour over bread. Drizzle the melted butter over the top. Cover and refrigerate over night. To bake, set dish into larger pan of water. Place in oven and heat to 350 degrees. Bake for 1 ½ hours or until goldown brown and puffed. Serves six

In place of sausage you may substitute ham, bacon, lox, sautéed mushrooms, etc.