I got this recipe back in the 70's from a co-worker. I have been making it ever since. Makes the perfect casual brunch entree for a crowd. Serve it with fresh fruit and your all set! I use a large aluminum foil baking pan. Make the night before or a minimum 4 hours ahead. Be sure to take out of the fridge an hour before baking.

Ingredients

8 serv.

sharp cheddar cheese↗12 ounces
grated
bacon↗1 lb
cooked and crumbled
hearty white bread↗16 slices
may use less depending on an size
extra large eggs8
milk↗3 cups
any type
dry mustard1⁄2 teaspoon
butter↗1 cup
potato chips2 cups
crushed, set aside

Step-by-step instructions

1
Assemble the night before.
2
Grease pan with a light coat of nonstick cooking spray or butter.
3
Trim the crusts off the bread slices. Butter on one side of bread.
4
Place buttered slices of bread **butter side up on the bottom of the baking dish.
5
Sprinkle with all the bacon and cheese.
6
Top with layer of buttered bread slices, butter side up.
7
Beat eggs, milk and mustard together.
8
Pour over bread, gently press slices into the egg mixture to coat. Cover with foil and refrigerate overnight.
9
One hour before baking, remove from fridge and bring to room temperature. (cuts down on the baking time).
10
Preheat oven to 350°.
11
Bake COVERED for 40 minutes. After 40 minutes remove foil.
12
Continue baking for approximately 10-15 minutes until center is done and top is lightly browned. *check fro doneness like you would a cake.
13
Top with crumbled potato chips, bake for an additional 5 minutes.
14
Let stand for 5-10 minutes before slicing into squares.
15
To halve the recipe, use an 8x8 pan and approx 6-8 slices of bread.
16
9x12 pan, use approx 12 slices.
17
Large aluminum baking pan, use 18 slices.

Source: food.com

Original recipe ↗

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