1 1/2 lb. cooked ham
24 oz. longhorn or med. Cheddar cheese
1 lb. loaf of white bread (or wheat)
1/2 c. (1 stick) butter
8 eggs, beaten lightly with egg whip or hand mixer
2 c. milk
1 c. whipping cream or half & half
Salt & pepper to taste
Paprika

Grease 9 1/2 or 9 x 13 inch baking dish or pan (may use cooking spray). Dice the ham, cheese and bread (cut off most of the crust) in about 1/2 inch squares. These may look "prettier" in the casserole if you dice them with an electric knife. Mix the diced ingredients together (in a very large bowl) gently with your hands until they are evenly distributed. Melt 1 stick of butter; allow to cool somewhat.

In a separate bowl, beat together your beaten eggs, the milk and the cream. Add salt and pepper to taste. Add the butter and mix well. Press the diced ingredients into your baking pan and then, pour egg and milk mixture over the diced ingredients. Sprinkle with paprika if desired, for an extra zest.

Cover the pan with foil and place overnight in the refrigerator or at least 6 hours. After refrigeration, remove the foil and place in a preheated 350 degree oven for about 1 hour or until the top begins to get golden brown. This is excellent as leftovers, too! Serves at least 8.