Here is an old-school 1950’s recipe passed down from my grandmother. It’s easy to do the night before and bake in the oven the day of. It’s perfect for a busy morning. This recipe is like coming home and reminds me of my mom, gone 17 years, but not forgotten. All of that history, love, and heart exists in this recipe for me.
- 6 slices of bread, white and soft
- 1/4 cup butter, softened
- 2–1/2 cups sharp cheddar cheese, grated
- 3 eggs, beaten
- 2–1/2 cups milk
- 1 tsp salt
- 4 tsp dry mustard
Cut off the crusts of the bread slices, butter both sides, then cut into quarters. Lay the cut bread in one layer in a medium-sized baking dish.
Beat the eggs, milk, dry mustard, and salt together. Then stir in the cheddar cheese. Pour over the bread in the pan. Cover and refrigerate overnight.
When you are ready to bake, remove pan from refrigerator and preheat oven to 325 F.
Bake for 1 hour. Remove from oven and serve warm.
This recipe can be varied in so many ways. You can add sausage, bacon or any vegetables you like!