Recipe: Fresh Mushroom, Bacon and Egg Puff (make ahead)

FRESH MUSHROOM, BACON AND EGG PUFF

Must be made 1 day ahead.

4 cups day old white or French bread
2 cups shredded Cheddar cheese
1/2 of a medium-sized onion, chopped
1/2 cup fresh sliced mushrooms
2 garlic cloves, minced
Butter
10 eggs, slightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Dash of black pepper
10 slices cooked crisp bacon, crumbled
1/2 cup chopped tomatoes

Generously butter a 9x13-inch baking pan. Arrange the bread cubes in it and sprinkle the cheese all over it; set aside.

Saute the chopped onion, mushrooms and garlic in some butter until limp. Cool and set aside.

Beat together the eggs, milk, mustard, salt, onion powder and pepper. Blend in the onion mixture and pour all this on top of the bread and cheese. Sprinkle with the crumbled bacon and tomatoes. Cover and chill overnight.

WHEN READY TO BAKE:
Preheat oven to 325 degrees F.

Bake uncovered, until set, 1 hour. Tent with foil if top gets too brown.

Makes 8-10 servings
From: Gina, Fla - 02-13-2000