Ingredients
10 slices white bread (Toast lightly, cut off crusts, and cut into cubes - 9 per slice)
5 eggs
1 ½ tsp. salt
1 Tbsp. white pepper
2 Tbsp. Coleman’s or McCormick’s dry mustard
4 cups milk
1 ¼ lb. (20 oz.) grated sharp cheddar cheese (Reserve 4 oz. of grated cheese to place on top of casserole at end of baking cycle.)
Preparation
Preheat oven to 350 degrees.
Grease 3 quart glass casserole dish with butter or margarine. Lay one half of toast cubes in bottom of dish, cover with 8 oz. of cheese and repeat.
Beat together salt, pepper, dry mustard, eggs and milk. Pour mixture over cheese and cubes and cover tightly with aluminum foil. Bake for 1 hour, covered. Remove foil, and sprinkle last 4 oz. of grated cheese on top. Bake for 5 or 10 more minutes uncovered or until top is lightly browned.
