1/2 stick margarine, melted
1 loaf French bread (or any other bread of choice)
1 pound cooked sausage, ham or chicken, crumbled or diced
2 cups shredded cheese (1 white and 1 yellow, any combination)
5 eggs, well-beaten
2 cups half & half cream
1 teaspoon dried mustard
Night before: In 9x13 Pyrex baking dish, melt margarine in oven. Tear or cut bread (or bread blends, wheat/French/white) into cubes and coat in melted margarine, leaving in bottom of pan. Sprinkle with cooked meat, then cheese. Mix egg, half & half, and mustard, and pour over cheese. Pat with fingers until mixture in pan is completely wet. Cover and refrigerate overnight. Next day: Uncover and bake at 350°F for 45-50 minutes.
Recipe courtesy of Logwood B&B.
Notes: I never use margarine, I use butter. I always use some sort of french bread for this one, and I believe I’ve always used sausage of some sort. I have altered the amount of cheese I’ve used as well as what kinds. Instead of dried mustard I have used dijon mustard out of the refrigerator. I usually increase the recipe by an egg or two and use less liquid. I use milk, not half & half.