Bill's Cheesy Egg Bake

NOTES:

1. The original recipe from our friend Bill B. calls for "3-4 cups light cream" which is 18-30% milk fat. One way to make light cream is to do a mixture of equal parts heavy cream and half-and-half.
2. Butter needs to be softened.
3. Optional: Remove crusts from bread.
4. Having the eggs at room temp makes them easier to break.
5. Use a 9" x 13" casserole dish.
6. Requires 8-24 hrs refrigeration.


INGREDIENTS:

softened butter
10 slices of good white bread (English Muffin white bread, e.g.)
12 oz. grated cheddar cheese
12 oz. grated mozzarella cheese
8 eggs
1 tsp brown sugar
1/2 tsp onion powder
1/8 tsp cayenne
1/4 tsp paprika
1/4 tsp black pepper
1-1/2 tsp salt (less is ok)
1 tsp Worcestershire sauce
1 tsp dry mustard
1/4-1/2 tsp dried mushroom powder
1-1/2 to 2 cups half-and-half (see Notes)
1-1/2 to 2 cups heavy cream (see Notes)


PREPARATION:

1. Grease a 9" x 13" casserole dish.

2. Butter the bread with the softened butter, remove crusts from bread (optional), set bread aside.

3. Line the casserole dish with 1/2 of the cubed bread and 1/2 of each of the grated cheeses.

4. Place a second layer of the bread into the dish, followed by the remaining cheese.

5. In a large bowl, preferably with a spout, beat the eggs.

6. Add the remaining ingredients: brown sugar, onion powder, cayenne, paprika, pepper, salt, Worcestershire, dry mustard, half-and-half, and cream.

7. Pour over the bread and cheese, cover the dish tightly, and refrigerate 8-24 hours.

8. When ready to make, bake at 325 degrees for 1 hour.