Recipe by cruithniCDJ
Another one from the Penzey's Spices catalog. A great way to use that stale bread. I like to add a diced, sauteed onion to this.
Top Review by karen
This was great. I needed a recipe like this for a Jewish organization brunch meeting, so I couldn't use the bacon. Instead, I subbed 1 lb of frozen hash brown potatoes to give it a little substance. I made two pans, one plain and one with some added mushrooms and onions. Both were great but I liked the one with the onion/mushroom mixture better. Next time I think I want to try it without the potatoes, or with only 1/2 lb per pan so it is more bread than potatoes...but I don't think you can go wrong with this basic recipe.
- 1 lb bacon
- 6 eggs
- 2 cups milk
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1 cup cheddar cheese, grated
- 6 slices bread
Directions See How It's Made
- Grease a 9x13 glass baking dish and set aside.
- Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
- Cube the bread into 3/4 inch pieces and set aside.
- In a large bowl, beat the eggs.
- Add the milk, mustard powder, salt, and blend well.
- Stir in the bacon, cheese, and bread cubes.
- Stir well to combine.
- Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
- Preheat oven to 350°F and bake for one hour.