Ingredients

4 cups cubed day-old bread
2 cups shredded mixed white and yellow cheese
10 eggs
4 cups milk
1 teaspoon dry mustard
Salt
1/2 teaspoon garlic powder
1/2 cup diced peeled tomatoes
10 slices bacon, cooked and crumbled
1/2 cup mushroom slices

Directions

Butter a 9-by-13-inch baking dish. Arrange bread cubes in prepared dish and sprinkle with cheese. In a large bowl combine eggs, milk, dry mustard, salt and garlic powder. Pour mixture over cheese and bread. Sprinkle with tomatoes, bacon and mushrooms. Cover and refrigerate overnight.

Bake uncovered in a 325-degree oven for 30 minutes. Remove from oven, form a tent over the baking dish with foil to prevent burning, and return to oven for 30 minutes. Let the casserole cool for 10 minutes before serving. Cut into squares. Makes 10 servings. From "The American Country Inn and Bed and Breakfast Cookbook, volume two" by Kitty and Lucian Maynard. Rutledge Hill Press.