1 lb. loaf white bread
1 lb. bacon, diced
2 c. cheddar cheese, grated
2 c. American cheese, grated
3 lg. beaten eggs
3 c. milk
1/2 tbsp. dry mustard
1 tbsp. Accent
2 c. mushrooms, sliced
1 (10 3/4 oz.) can mushroom soup
1/4-1/2 c. picante sauce
2 tbsp. chopped parsley

Cube bread and place in a buttered 9"x13" casserole; set aside. Place bacon in a skillet and fry until crisp. Drain off fat. Sprinkle half of the bacon bits over the bread cubes. Spread half of the cheddar cheese atop of the bacon.

In a separate bowl, mix together eggs, half of the milk, dry mustard, Accent, mushrooms and mushroom soup. Pour mixture over the bread crumb mixture. Refrigerate overnight. Bake 1 1/4 hours at 325 degrees. Sprinkle on remaining ingredients of bacon bits, cheese and picante sauce. Bake another 15 minutes. Let set 15 to 20 minutes before serving.