I am not a fan of overnight recipes that have eggs soaking on top of bread. I think the bread soaks up the liquid way too much. So I was scared to make this recipe and decided to pour the egg mixture over the bread and put it right into the oven (not let it sit at all).
Although the flavors in this dish were okay, the bread still was too wet and mushy for my liking. Maybe if you used a heartier, thicker bread it would taste better, but I personally did not enjoy this recipe and would not make it again.
All tastes are different though, so maybe you will like this one...
PS: I halved this recipe and added some cooked turkey breakfast sausage to it as well.
7 slices of wheat bread with the crusts cut off
10 oz of a mix of shredded monterey jack and cheddar cheese
8 eggs, beaten
2 1/2 cups of 2 % milk
4 oz of crumbled bacon
Spray the bottom of a 9-13 glass dish with cooking spray. Line the dish with the bread with the cut off crusts. Spread the cheese evenly over the bread.
Mix the milk with the beaten eggs and pour slowly over all of the bread and cheese. Sprinkle crumbled bacon over the top. Refrigerate overnight, then in the morning bake at 350 degrees for 45-60 minutes until cooked through and the top has risen.
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