12 slices bread, crusts removed
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. sharp Cheddar cheese, shredded
6 eggs
1 tsp. dry mustard
4 c. milk
2/3 c. ripe olives, drained and sliced
8 green stuffed olives

Butter 8 x 13 inch pan. Alternate layers of bread, cheeses, and ripe olives. Beat eggs and combine with dry mustard and milk. Pour over bread-cheese layers. Refrigerate for at least 1 hour, or overnight. Bake at 350 degrees for 1 hour. Garnish with stuffed olives. Serves 6-8.