This is another very old recipe that I got from a friend. It is a good way to use up bread and eggs that need to be used up quickly.
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1 loaf sliced bread, white or wheat bread
butter, softened
12-15 eggs
2 1/2 cups milk
salt and pepper to taste
1 tsp dry mustard
chopped ham
1 (8 oz.) package shredded cheddar cheese, may use more if desired
1. Remove the crusts from the bread and butter both sides. Place one layer of bread slices in a greased 9 x 13" pan. Beat eggs and milk together, and add salt, pepper, and dry mustard, set aside.
2. Sprinkle ham and cheese over the bread in pan. Place another layer of bread on top of the ham and cheese. Pour egg mixture over all.
3. Cover pan with foil and chill overnight in the refrigerator, or at least 8 hours. Bake, uncovered, in a 275 degree for 1 hour and 10 minutes, until bread is puffy and golden brown. Increase the oven temperature, if it is not browning up. Let sit for 10-15 minutes before serving.
1 loaf sliced bread, white or wheat bread
butter, softened
12-15 eggs
2 1/2 cups milk
salt and pepper to taste
1 tsp dry mustard
chopped ham
1 (8 oz.) package shredded cheddar cheese, may use more if desired
1. Remove the crusts from the bread and butter both sides. Place one layer of bread slices in a greased 9 x 13" pan. Beat eggs and milk together, and add salt, pepper, and dry mustard, set aside.
2. Sprinkle ham and cheese over the bread in pan. Place another layer of bread on top of the ham and cheese. Pour egg mixture over all.
3. Cover pan with foil and chill overnight in the refrigerator, or at least 8 hours. Bake, uncovered, in a 275 degree for 1 hour and 10 minutes, until bread is puffy and golden brown. Increase the oven temperature, if it is not browning up. Let sit for 10-15 minutes before serving.
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