1 loaf Pepperidge Farm white bread, crusts cut off
6 oz. cheddar cheese, grated or shredded
6 oz. Swiss cheese, grated or shredded
6 oz. brick cheese, grated or shredded
6 oz. cream cheese
4 eggs
1 1/2 c. milk
1 tsp. dry mustard
Salt & pepper
1/4 c. sherry (opt.)
Butter

Butter one large casserole dish. Butter bread on one side and cut into halves; place butter side up in bottom of casserole. Cover with 1/2 the mixture of cheeses. Repeat. Mix eggs, milk and seasonings and pour evenly over the top layer of cheeses. Pour sherry over the top of the egg and milk mixture. Cover and refrigerate overnight (at least 8 hours) or up to 24 hours ahead of time. Bake at 350 degrees for 45 minutes. Serves 8 to 10.