1 (16 oz.) loaf unsliced French bread, crust removed
1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. shredded Cheddar cheese
1 (8 oz.) pkg. cream cheese, cubed
1 (4 oz.) can chopped green chili peppers
10 eggs
2 c. milk
1/2 tsp. dry mustard
dash of ground red pepper

Tear bread into chunks (should have 10 cups). In a greased, shallow 3-quart casserole or 13 x 9 x 2-inch baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack, Cheddar cheese and cream cheese. Top with drained chili peppers. In a large bowl, beat eggs until mixed. Stir in milk and spices. Pour over cheese mixture. Cover and chill for several hours or overnight.

Bake at 350°F for 55 to 60 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.

This is a great casserole to make the day before.