Ingredients

• 1  lb. bacon, coarsely chopped or bulk pork sausage
• 2  Tbsp. butter, softened
• 6  1-inch thick slices French bread
• 1  cup shredded colby and Monterey Jack cheese or American cheese (4 oz.)
• 6  eggs, slightly beaten
• 1-1/2  cups whipping cream, half-and-half, light cream, or whole milk
• 3/4  to 1 tsp. dry mustard
• 1/2  tsp. salt
• 1/4  tsp. freshly ground black pepper

Directions

1. In a large skillet, cook bacon over medium-low heat until crisp; drain on paper towels. (If using sausage, cook over medium heat until brown; drain fat.)

2. Meanwhile, butter bread slices on one side. Cut into 1-inch cubes. Place half the bread cubes in a greased 2-quart square baking dish. Top with half the bacon. Top with remaining bread cubes and remaining bacon; sprinkle with cheese (dish will be full).

3. In a medium bowl, whisk together eggs, whipping cream, dry mustard, salt and black pepper. Pour evenly over layers in dish. Cover and chill in the refrigerator for 2 to 24 hours.

4. Bake, uncovered, in a 325 degree F oven for 50 to 55 minutes or until center is set (170 degrees F). Let stand for 10 minutes before serving. Makes 6 to 8 servings.