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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This dish is so attractive and great-tasting that I love to make it for special brunches and showers. Because it's made the night before, I can relax in the morning before the guests arrive. Ingredients:
15 slices white bread |
3 cups (12 ounces) process cheese (velveeta), shredded |
2 tablespoons dried minced onion |
3 cups frozen chopped broccoli, cooked and drained |
2 cups diced fully cooked ham |
6 eggs, lightly beaten |
3-1/3 cups milk |
1/4 teaspoon salt |
1/4 teaspoon ground mustard |
paprika |
Directions:
1. Using a doughnut cutter, cut 15 circles and holes from the bread; set aside. Tear leftover bread into small pieces and place in a greased 13-in. x 9-in. baking dish.
2. Sprinkle cheese and onion over bread. Layer with broccoli and ham. Arrange bread circles and holes over ham. In a large bowl, combine the eggs, milk, salt and mustard; pour over bread. Cover and chill 8 hours or overnight.
3. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 50 minutes; sprinkle with paprika. Bake an additional 10 minutes or until golden brown. Let stand 5 minutes before cutting. Yield: 12-16 servings.
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