1 loaf egg challah, without crust
8 eggs
3/4 lb. longhorn cheese, grated (or 1/2 lb. Cheddar and 1/4 lb. Swiss)
8 oz. pkg. cream cheese
2 c. milk (lowfat)
1 stick butter
1/2 tsp. dry mustard
1/2 tsp. salt
1 tbsp. chives
Dash cayenne pepper

Tear bread in chunks. Place evenly in a well greased casserole. Sprinkle with cheeses. Beat together eggs, milk, salt, mustard, pepper and chives. Pour over bread and cheese. Refrigerate, covered, overnight. Bake, covered, in oven preheated to 325 degrees 1 hour or until egg mixture is set. Uncover for last 10 minutes. 10-12 servings.