8 slices bread, cubed
3/4 pound shredded cheddar cheese
2 lbs ground bulk pork sausage
2 1/2 cups milk
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1/4 cup water
Place bread cubes in a greased 13-in. x 9-in x 2-in baking dish. Sprinkle with cheese. Brown sausage over medium heat; drain. crumble sausage over cheese and bread. Beat eggs, milk, water and soup; pour over sausage. Cover and refrigerate overnight. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.