5 large eggs 3 cups milk 1/2 teaspoon thyme (or other herb of your choice) soft butter (not melted) about 12 slices firm bread, crusts removed 3/4 pound cheddar cheese, grated 1/2 pound cubed ham or chicken
Combine eggs, milk, and thyme in a shallow bowl and whisk until blended. Butter one side of the bread, dip about half the slices in the egg mixture, and use to cover the bottom of a greased 9x13-inch baking dish. (If necessary, cut bread into triangles to fit pan.) Sprinkle with half the cheese and half the meat. Top with the remaining buttered bread, then the remaining cheese and meat. Pour remaining egg mixture over the top, cover, and refrigerate for 24 hours. Bake uncovered in a preheated 350°F oven for 1 hour. Let sit 15 minutes before serving. Makes 10 servings.
Egg Tips. Never use an egg that has any odor or discoloration, and never use a cracked egg -- it's not worth the risk of salmonella poisoning. If you're not sure which eggs in your fridge are hard-cooked, spin them on their pointed ends. The hard-cooked ones will spin like a top, while the raw ones will wobble and fall over.