Chef Lyle’s Italian Christmas Morning Bread Casserole

You don’t have to be Italian to love this dish, nor do you have to wait for Christmas, but I can assure you that once you try it, it will become a favorite Christmas Tradition. When the truth is in your way, you are on the wrong road.

• Ready In: 25 hrs
• Serves: 8

Ingredients

• 1  loaf  Italian bread (sliced)
• 1⁄3 lb  genoa salami
• 1⁄3 lb  pepperoni
• 1⁄3 lb prosciutto di Parma or 1⁄3 lb pancetta (combined) or 1⁄3 lb  cubed ham (combined)
• 3  ounces parmesan cheese
• 3  ounces romano cheese
• 3  ounces asiago cheese (combined)
• 1⁄2 cup butter (softened)
• 6  eggs
• 4  cups milk
• 1⁄2 teaspoon dry mustard
• 1  teaspoon salt (adjust by half if prosciutto or pancetta are used)

Directions

1. On the afternoon of Christmas Eve, place a layer of bread slices into a 9x13 inch-baking dish.
2. Sprinkle half of the meats and cheese over bread.
3. Repeat with another layer of bread and balance of meats and cheese.
4. Whip together butter, eggs, milk, dry mustard and salt. Pour over bread, meats and cheese.
5. Mixture should cover bread or add milk to cover. Refrigerate overnight.
6. Next morning, bake at 350 degrees for 1 hour or until done. Cool 10 minutes before serving.