Ingredients

1 loaf white bread (or 1-1/2 loaves)

2 cups grated Monterey Jack cheese

2 cups grated cheddar cheese

One or two 4-ounce cans green chili peppers

One 8-ounce package cream cheese

8 eggs

1-1/2 cups milk

1-1/2 cups half & half

1-1/2 teaspoons dry mustard

Garnish with ground red cayenne pepper or paprika

Slice off some of the bread crust and cut bread into 1-inch cubes. Spread half of the bread cubes onto a greased 9 x 13-inch pan. Cut cream cheese into small cubes and place evenly onto first bread layer. Spread 1 can of drained chili peppers over the bread cubes. Sprinkle remaining bread over chili peppers. Combine grated cheeses and sprinkle over the bread. If you'd like a little more spice, add a second can of chopped chili peppers over the cheese.

In a medium bowl, beat eggs well, then add milk, half & half, and dry mustard; beat together. Slowly and evenly pour egg and milk mixture over the bread and cheese. For a garnish, sprinkle lightly with ground red cayenne pepper or paprika if desired. Cover with foil and refrigerate overnight.

Preheat oven to 350 degrees. Leave the foil on and bake for 45 to 50 minutes. Remove foil and bake for another 15 minutes. The egg bake should be slightly browned and a knife inserted will come out mostly clean. Let stand about 10 to 15 minutes before cutting. We also serve this with cornbread for the bottom layer of bread.

Serves: 10

• White Lace Inn on VirtualCities.com
• White Lace Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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