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8 slices good white bread
1 to 2 cups grated sharp Cheddar cheese
3 cups milk
1 teaspoon salt
Cut or tear bread into small cubes. Place half of cubes in well-greased 9 x 12-inch flat glass pan. Sprinkle with half the cheese. Repeat.
Slightly beat eggs, mix in milk and salt. Pour over bread and cheese. Push down bread so most is in contact with the liquid (leave some partly exposed - browned tips add to appearance).
Refrigerate at least an hour - all day for a supper dish, overnight for a brunch dish is best.
Bake uncovered in a 300 to 325 degree F oven for 1 to 1 1/2 hours until browned and puffy.
Serve in generous squares.
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