• 10 cups French bread cubes (1/2 to 3/4-inch sized)
  • 3/4 pound fully cooked sausage, cut into 3/4 inch pieces *
  • 1 4-ounce can of mushroom stems and pieces, drained
  • 1 1/2 cups shredded sharp cheddar cheese (6 ounces)
  • 1 cup shredded cheese (sharp Cheddar, Monterey jack, or Jalapeno Jack are all fine)
  • 7 beaten eggs
  • 3 & 1/2 cups milk
  • 2 tablespoons snipped fresh chives
  • 2 teaspoons dried marjoram, crushed
  • 1 teaspoon dry mustard
  • 1/2 teasoon salt
  • 1/4 teaspoon pepper


  1. Divide half of the bread cubes between 2 greased 2-quart rectangular baking dishes.  Top with mushrooms and sausage.  Sprinkle with cheese.  Arrange the remaining bread cubes on top.
  2. In a large bowl, combine eggs, milk, chives, marjoram, mustard, salt, and pepper.  Pour egg mixture over layers in baking dishes.  Cover and refrigerate for at least 2 hours (overnight is best).
  3. Bake, uncovered, in a 325-degree F oven for 50-55 minutes or until a knife inserted near the center of each comes out clean.  Let stand 10 minutes before serving. 

Makes 12 servings.

* Note: A sausage vegetarian substitute works just as well in this recipe.