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Brunch Casserole

1 cup milk
6 slices home-made type bread crusts removed and cut into 1/2 inch cubes
Pinch of Cayenne pepper
1/2 lb Monterey Jack cheese, grated
1/3 lb fresh mushrooms, sauteed
4 large eggs, lightly beaten
1/2 teaspoon salt
2 Tablespoons unsalted butter, melted and cooled
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 lb bulk pork sausage

Brown the sausage in a skillet and drain on paper towels.

Brush a 1-1/2 to 2 quart souffle dish with the fat from the skillet.
Arrange one third of the bread cubes over the bottom of the dish.
Sprinkle with one-third of the cheese and arrange the sausage and
mushrooms over the mixture.

Add half of the remaining bread cubes and sprinkle with half of
the remaining cheese. Sprinkle with the remaining bread cubes
and press the layers together slightly.

In a bowl, whisk together the eggs, milk, salt, mustard, Cayenne
and Worcestershire sauce. Pour over the layered mixture and sprinkle
with the remaining cheese. Drizzle the top with the melted butter.
Cover and chill overnight.

Let the mixture come to room temperature for 45 minutes. Preheat
the oven to 350.

Place the souffle dish in a baking pan and add hot water to reach
halfway up the sides of the souffle. Bake for 1 hour until browned.

Serves 4 to 6


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