HAM & CHEDDAR BREAKFAST BAKE
- 10 cups cubed French bread
- 3 cups diced ham (about 1 pound)
- 3 cups shredded sharp Cheddar cheese divided
- 10 large eggs
- 2 cups 2% milk
- 1 10.5 ounce can cream of mushroom soup (10.5 ounce)
In large bowl, combine bread, ham and 1½ cups cheese. Transfer to a greased 13x9-inch baking dish.
In same bowl, combine eggs, milk and soup; whisk until well combined. Salt and pepper to taste. Pour over bread. Top with remaining cheese.
Refrigerate, covered, several hours or overnight (no longer than 24 hours).
Bake, uncovered, in a preheated 350°F oven 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.