4 cups French bread, cubed (remove crust if desired)
2 cups Mexican blend cheese, shredded
10 eggs, lightly beaten
1 quart milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Freshly ground pepper to taste
8 to 10 slices bacon, cooked and crumbled
1/2 cup mushrooms, sliced
Slice the crust off of the French bread. It’s optional, it is easier for the bread to soak up moisture without the crust.
Spray a 9×13-inch baking dish with cooking spray. Arrange the crust-less bread in cubes in the baking dish until the entire bottom is covered.
Sprinkle the bread crumbs with the cheese.
In a large bowl, combine the eggs, milk, dry mustard, salt, onion powder, and pepper and mix until completely blended.
Pour the egg mixture evenly over the bread crumbs and cheese.
Sprinkle everything with the bacon and mushrooms. You can then cover and chill the dish for up to 24 hours.
When ready, bake at 325* uncovered for 1 hour or until set (the sides are golden brown and clearly cooked). You can tent the dish with aluminum foil if it begins to overbrown.
Cool the casserole and then cut, divide it into 16 even slices and serve!