I think of this recipe as a glorified French toast. Two exceptions: It has cheese in it and its baked. It;s not only a breakfast dish. Instead, it makes a nice luncheon dish, something a little different.

SCALLOPED CHEESE AND EGGS
6 slices slightly stale bread
2 1/2 cups shredded sharp Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon dry mustard
2 cups milk
3 eggs

Remove crusts from bread. Butter each slice and cut into cubes. Place half in bottom of buttered casserole., Cover with half the cheese. Add a second layer of each. Beat eggs, well, then add milk, salt, cayenne and dry mustard. Pour over cheese. Let stand 1/ 2 hour before baking at 350 F. for 3/4 to 1 hour. This can be served plain or with tomato or mushroom cream sauce. Adjust amount of cayenne as desired.