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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This do-head dish features three kinds of bread, giving it a deliciously different taste. Shirley Roby, Johnstown, Ohio Ingredients:
4 slices each wheat, rye and italian bread, cut into 1-inch cubes |
2 cups cubed fully cooked ham |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 teaspoon minced fresh parsley |
1/2 teaspoon dried minced onion |
1/2 teaspoon dried basil |
1/8 teaspoon pepper |
6 eggs |
2-1/2 cups milk |
Directions:
1. Layer half of the bread cubes in a greased 13-in. x 9-in. baking dish. Sprinkle with ham and 1 cup cheese. Top with remaining bread cubes. Combine the parsley, onion, basil and pepper; sprinkle over bread. In a bowl, beat the eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
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