Post Fitness editor Suzanne Brown serves this dish from the 1978 edition of “The Colorado Cache” every Christmas. She has a hungry group at home, so she uses a larger (13-by-9-inch) pan and 6 eggs instead of 3. Also, she notes that sausage can be substituted for bacon. A vegetarian version is easy to make using sauteed peppers. Note: This is better if prepared in advance and refrigerated overnight until baking time. Serves 6.
Ingredients
2 cups (3 slices) bread cubes, crusts trimmed
1/2 pound sharp Cheddar cheese, cubed
1/2 pound bacon, cooked and crumbled (ham or shrimp or sausage may be substituted)
1/4 cup butter, melted
1/2 pound whole fresh mushrooms
3 large eggs
2 cups milk
1 teaspoon mustard
1/4 teaspoon salt
Directions
Place half the bread cubes in a 1 1/2-quart casserole. Layer half the cheese, bacon and butter. Repeat layers and arrange mushrooms on top. Beat eggs, milk, mustard and salt and pour over the layered mixture. Set casserole in pan of hot water. Bake uncovered at 300 degrees for 1 1/2 hours.
