Ingredients
4 cups day old French bread cubed
8 ounces shredded cheddar cheese
10 eggs
4 cups milk
1 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon salt
1 pound bacon cooked & crumbled
1 cup diced tomato*
Preparation
Directions: Grease a 9x13 pan. Spread bread on bottom and sprinkle with cheese and most of the bacon.
Mix the eggs, milk & seasonings and pour over the bread, bacon & cheese. Top with the remaining bacon and then the tomato. Cover & refrigerate overnight. Bake uncovered for 1 hour @ 325°. Let sit 5 minutes before serving. Serves 8
- If using canned petite diced tomatoes, drain well.
