4 to 6 slices of stale bread, toasted and cubed
2 cups shredded mild cheddar cheese, divided
1 (4 oz.) can deviled ham
4 large eggs
1/4 cup heavy cream (half & half is an acceptable substitute)
1 tsp. Dijon mustard

Preheat oven to 425°F. Lightly grease a 2-quart casserole dish, then tumble in half of the toasted bread cubes. The specific dimensions of the casserole dish you choose will determine how much bread you need, as a rectangular dish is likely to require more bread to cover the bottom than a taller square dish. On top of the bread, layer half of the shredded cheddar cheese.

In a large mixing bowl, combine the can of deviled ham, eggs, cream, and Dijon mustard. Beat well until thoroughly blended, then pour over the prepared casserole dish with the bread cubes and cheese in it. On top of this, pour the other half of the bread cubes, then layer the other half of the cheese.

Bake in preheated oven for 15 minutes, then lower the heat and bake at 350°F for 15 minutes more, until the cheese on the top layer is melted and slightly browned, with browned points of toast poking through the top. If the casserole doesn't jiggle in the dish at this point, it is ready to come out. If it still jiggles, continue baking and checking every five minutes up to 15 minutes more or until firm (ovens vary).

Remove firm casserole from oven and let stand about five minutes (do not be alarmed if it falls slightly during this period, it's still delicious). The finished dish should have a savory bread pudding on the bottom, with cheese and hammy egg strata in the middle, and a nice crust of melted cheese and toast on top.

Serve hot with a vegetable side dish of your choice.

Submitted by: over dale