8 slices bread or toast
1/4 c. butter
2-1/2 c. diced or grated sharp cheddar cheese
4 eggs, slightly beaten
2-1/2 c. milk
1 tsp. salt
1/4 tsp. dry mustard

Trim crust from bread. Butter and cut into quarters. Alternate layers of bread and cheese in 11-1/2 x 7-1/2 x 1-1/2 buttered casserole beginning with bread and ending with cheese. Mix remaining ingredients and pour over layers. Chill 6 hours or overnight.

Bake at 325°F for 45 minutes or until firm. Let stand a few minutes, cut into squares and serve.