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- 4 to 6 eggs, or enough to fill 1 cup
- 1 pkg. (10 oz.) sharp cheddar cheese (kraft cracker barrel, extra sharp)
- 4 cups cubed bread (about 8 slices)
- 2 cups milk
- 4 tbsp. bacon/onion bits (optional, lawry's)
1Beat eggs. Grate cheese. Remove crust from bread and discard. Cut bread into 1/2" squares. An easy way is to stack the bread slices then cut through all of them at one time.
2Heat milk. Add eggs, bread, cheese and bacon/onion, if desired. Pour into greased baking dish or 8 x 8" cake pan. Refrigerate several hours or overnight. Bake at 325 for about 30 minutes or until custard is set. Don't over cook. Note: When doubling this recipe for a crowd, a 9 x 13" dish is just right. Allow 10 to 15 minutes extra cooking time.