10 slices bread, torn into bite-size pieces
1 c. shredded Mozzarella cheese
1 can tomato soup
1 soup can milk
4 eggs
Oregano
Pepper

Lightly grease or Pam a 9x13 inch pan. Put torn bread in the bottom of the pan and top with shredded cheese. Mix tomato soup, milk, and eggs together and pour over bread and cheese layers. Sprinkle with oregano and pepper. Cover with foil and refrigerate overnight. Bake at 325 degrees for 1 hour. Serve with salad.