Place bread cubes in a lightly greased 9 x 13 glass pan. Sprinkle cooked sausage and cheese over the top. Combine milk and eggs together in a bowl until mixed. Pour egg and milk mixture over the top of the sausage and cheese. Cover and place in refrigerator overnight.
To cook soufflé, remove from refrigerator and pour one can of cream of mushroom soup over the top. Pre heat oven to 350 degrees and cook for 45 minutes to 1 hour. Souffle should be firm to the touch when finished.