Breakfast casseroles are one of our all-time favorite brunch foods. Assemble this hearty dish the night before, and bake the next morning.

• 1 16-ounce Hawaiian bread loaf, cut into ¾-inch cubes
• 2 cups (8 ounces) finely shredded Mexican four-cheese blend
• ½ pound bacon, cooked and crumbled (8 slices)
• 8 large eggs
• 2½ cups milk
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried mustard
• ½ teaspoon Worcestershire sauce
• Salsa or sliced fresh tomatoes

1. Arrange bread cubes in a lightly greased 13-inch-by-9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.
2. Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30 minutes before baking.
3. Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.

Yield: Makes 8 to 10 servings

Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread.