Cook both packages of sausage rolls until fully cooked and broken into small pieces. You can do this in the microwave (less messy) or on the stove in a large skillet.

If bread is not stale, you can dry it out by toasting it. You want the bread as dry as possible so it soaks up the custard mixture. Cut the bread into cubes and layer into 9 x 13 inch pan.

Cover bread cubes with cooked sausage and sprinkle cheddar cheese on top.

For the custard mixture, beat eggs and 3/4 c. of milk and pour over cheese.

Cover and place casserole into the refrigerator overnight. If you are running short on time, try to let it sit for at least a couple hours so the bread cubes soak up the egg mixture.

The next day, mix the can of cream of mushroom soup with 3/4 c. milk in a bowl. Then, pour mixture on top of strata.

Cover with foil and bake for 1 hour at 350. Eggs should be set and cheese should be bubbly.

Let strata sit for 5-10 minutes before slicing.