Bread and Cheese Breakfast Casserole

When I was a kid, one of the favorite dinner meals for my sister and I, when our parents were out for the evening, was a bread and cheese casserole and a cup of tomato soup.  My mom would take four slices of bread, butter them on both sides, sprinkle cheese on each slice, then take two beaten eggs, some milk, and pour it over the bread mixture.  Cook for about 45 minutes and you have a sort of cheese sandwich/cheese soufflé.  It is just delicious, and we ate it all the time  I haven't made it in years, and it's now become more of a breakfast or brunch dish.  Here is my updated version of the bread and cheese casserole.

                                               Bread and Cheese Casserole

12 slices of bread, day old or fresh

cheddar cheese, about 6 ounces (more if you want it real cheesy) shredded

4 eggs, beaten

1 cup milk

Add in any or all of the following:  cooked sausage broken into small pieces, a can of diced green chiles, leftover broccoli, onions or spinach.

Salt and pepper to taste

This recipe serves 6 people.  Use any kind of bread you want, and place buttered bread (I use butter but it's really not necessary) on the bottom of a casserole.  Meanwhile, take all other ingredients and combine.  Pour 1/2 of mixture over the first layer of bread, then put another layer of bread, and pour the remaining cheese, milk and egg mixture over the top.  Cook at 350 degrees for 45 minutes, or until custard mixture is set and the top is brown.  I think you're going to love this dish for breakfast, lunch or dinner.