15 April 2011

Brunch Loaf

4 cups cubed day-old french bread
2 cups shredded cheddar cheese
10 large eggs, lightly beaten
1 quart milk
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
8 to 10 slices bacon, cooked until crisp and crumbled
½ cup sliced mushrooms
½ cup chopped tomatoes
  1. generously grease a 9X13 inch baking pan. put the bread on the bottom and sprinkle with the cheese.
  2. in a large mixing bowl, combine the eggs, milk mustard, salt, onion powder, and cayenne and pour over the cheese. sprinkle with the bacon, mushrooms, and tomatoes. cover the pan and chill overnight.
  3. preheat the oven to 375. uncover the pan and bake for about 1 hour, or until the mixture sets. after the first 30 minutes, check the top to make sure it’s not browning too quickly. if it is, tent the pan with foil. cut into squares and serve hot.

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