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Tangy Breakfast Souffle




1 loaf              French bread, cubed
1 lb.                Sausage, browned and drained
1 stick             Butter
12                   Eggs, beaten
3 cups            Cheddar cheese, shredded
1 cup              Robert Rothschild Farm Horseradish Sauce
Salt and pepper to taste


Melt butter in a 13 x 9 inch baking dish. Spread crumbled sausage and all but 1/2 cup cheddar cheese and bread to the pan. Mix eggs, Horseradish Sauce, salt and pepper. Pour over bread, meat and cheese. Refrigerate overnight. Sprinkle with remaining 1/2 cup of cheese. Bake at 350 degrees F for 45 minutes or until tests done with knife.