Egg and Cheese Puff Casserole

Egg and Cheese Puff Casserole

Serves 90-100

7.5 Lbs. grated cheddar cheese (use real cheddar, and less may be required)

5 cups chopped brown onion (5 med onions/1 per pan)

100 eggs, well beaten

4 gallons milk

150 large slices bread, trimmed of crusts

salt and pepper to taste

Pam spray

2 cups butter for bread (room temp easier to spread)

foil to cover tops

NIGHT BEFORE

Butter one side of bread (no crusts) and arrange 1/2 of the slices butter side down in the bottom of 5 deep (#400) Pam-sprayed pans. Each pan should hold 30 slices of bread total: 15 on the bottom & 15 on the top. Cover with grated cheese & onion. Top with remaining slices of bread butter side up. Combine eggs, milk, salt and pepper. Pour over bread, over each pan equally. Cover with foil and refrigerate over night.

IN MORNING

Remove foil and place in pre-heated 350 oven. Bake for 2 hours. MAY NEED TO BAKE LONGER (depending on how juicy) so put in the oven early. Should serve 18-20 per each of the 5 pans. Check at 1 1/2 hours for browning & doneness.

**First one up turn on the ovens to pre-heat

Put egg casserole in the oven early - it's o.k. for it to sit after it is finished cooking.

Note: this used to be made with bacon in recipe. It is better to cook the bacon and serve on the side for people to choose to eat it or not.