EGG PUFF CASSEROLE

10 slices bread, cubed
3 cups milk
2 cups shredded cheddar cheese
1 cup chopped broccoli or asparagus
2 Tbsp. butter, melted
2 Tbsp. flour
1 Tbsp. dry mustard
2 tsp. basil
1 tsp. salt
8 eggs, well beaten
8 slices bacon, cooked crisp (crumbled and drained)

In an extra-large mixing bowl, combine bread, milk, cheese, broccoli, butter, flour, dry mustard, basil, and salt. Stir until well blended and bread is moistened. Stir in eggs. Stir in bacon. Cover and chill overnight.

TO BAKE:
Preheat oven to 350 degrees F. Lightly spray a 9x13-inch glass baking dish with cooking spray.

Pour mixture into prepared pan.

Bake for 1 hour, or until puffy and lightly browned.

Serve immediately. (Casserole will fall upon standing.)

Servings: 8 to 10
Source: Home Cooking, December 1998