12 slices of bread, very lightly buttered on both sides (I use white, but I'm sure any sort would be fine. Rye will change the taste, of course. And a heavy grain will take it longer to bake)
1 pound of bacon (you may also use ham or sausage)
2 cups of milk
salt and pepper to taste
3/4 cup of shredded cheddar cheese
optional: dry mustard, 1 teaspoon
Cook bacon. Don't make it too crispy because you're going to cook it in the casserole. But don't leave it very raw. (I like crispy bacon to eat so I usually cook it like I would serve it but not as crispy) Blot off the grease.
Grease the bottom and sides of a 13x9 inch glass pan. Line pan with 6 pieces of the lightly buttered on both sides bread. Lay the bacon strips on the bread until it's covered. Then spread/ sprinkle the cheese over the meat and bread. Set aside.
In a separate bowl, combine the eggs, milk, and salt and pepper; (If you add the dry mustard, it goes in here) whip with a whisk until it's all mixed together. Set aside.
Lay the last 6 pieces of bread over the bacon/ cheese. Then pour the egg/ mixture over the whole thing.
Cover the pan and put in the fridge overnight.
The next day at any meal time, bake covered for 30 minutes at 350. Then, take the cover off (I used foil) and bake until the top is golden brown. The sides might be bubbly before the top is golden brown, but that's okay. I left it in for about 20-30 minutes to be golden brown.
Remove from oven and left stand for about 10 minutes before serving.
Enjoy! And tomorrow- the sour cream coffee cake!