Bacon Brunch Souffle 4 cups cubed day-old firm white or French bread 2 cups shredded cheddar cheese 10 eggs, lightly beaten 4 cups milk 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon onion powder dash of freshly ground pepper 8 to 10 slices cooked bacon, crumbled 1/2 cup sliced mushrooms 1/2 cup chopped peeled tomato Generously butter 9 x 13-inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight. Preheat oven to 325 degrees. Bake casserole uncovered until set, about 1 hour (tent with foil if top begins to overbrown).
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