Clarisse’s Brunch Casserole

6 slices sourdough or day old white bread

3 to 4 tablespoon butter or margarine softened

2 cups cheddar cheese, shredded

1 pound bulk pork sausage, cooked and drained

½ medium sweet red pepper cut into thin strips

¼ cup green onion tops, sliced

3 eggs

1 (10 ¾ -oz) can condensed cream of asparagus soup, undiluted

2 cups milk

¼ cup dry white wine or milk

½ teaspoon Dijon mustard

¼ teaspoon pepper

Butter bread: cube and place in a greased 9x13 baking pan. Sprinkle with cheese, sausage, pepper and onions. In a bowl, beat eggs. Add soup, milk, wine (or milk), mustard and pepper. Pour over bread mixture, cover and refrigerate over night. Bake, uncovered at 300 degrees for 1 hour or until a knife inserted in the center of pan comes out clean. Let stand for 5 minutes before cutting.