4 c. French bread, cubed
2 c. shredded cheddar cheese
1 qt. whole milk
10 extra lg. eggs, lightly beaten
1 tsp. dry mustard
1 tsp. salt
Pepper to taste
10 slices of bacon, cooked & crumbled
1/2 c. sliced mushrooms (optional)
1/2 c. chopped, peeled tomatoes

Butter a 9 x 13 inch pan. Cover the bottom of the pan with the cubed French bread, sprinkle cheese over bread. Beat milk, eggs, mustard, salt and pepper. Pour that mixture over bread. Then sprinkle bacon, mushrooms and tomato over the above. Cover and refrigerate overnight. Let casserole sit out for at least 1 hour. Bake uncovered at 350 degrees for about 1 hour.