8 slices stale white bread (Northridge thin sliced is great)
1 1/2 lbs. sharp Cheddar cheese, grated
6 eggs, slightly beaten
2 1/2 c. half and half
1 rounded tsp. brown sugar
1/4 tsp. paprika
1 green onion, finely minced
1/2 tsp. dry mustard
1/2 tsp. Beau Monde
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper

Cut crusts from bread, butter, dice into 1/4 inch squares.

Butter well a 2 quart rectangular casserole. Arrange bread and cheese in alternate layers (2 of each).

Blend eggs and other ingredients. Pour over bread and cheese. Cover well with plastic wrap. Refrigerate for 24 hours.