Brunch Casserole

by Jessica Skankey

Linda Willits May 2013. She made these for a YSA Retreat and everybody loved them both.

4 cups cubed, day-old, firm, french bread (about 1 loaf)
2 cups (8 oz.) shredded cheddar cheese
10 eggs - lightly beaten
4 cups (1quart) milk
1 tsp. dry mustard
1/4 tsp. onion powder
1 tsp. salt
pepper to taste
8-10 slices cooked bacon - crumbled
1/2 cup sliced mushrooms (optional)
1/2 cup chopped tomatoes (optional)

Generously butter a 9x13 baking dish.  Arrange bread cubes in dish.  Sprinkle with cheese. Beat together the next 6 ingredients (eggs, milk, and seasonings).  Pour evenly over cheese and bread.  Sprinkle with bacon (and mushrooms and tomatoes if using).

Cover with foil and chill overnight.

Preheat oven to 325.  Bake casserole uncovered until set, about 1-1/2 hours. Tent with foil if top begins to over brown.