Ham and Cheese Breakfast Casserole

Directions

Butter a deep 9-by-13-inch baking dish. Cut the bread slices on a diagonal to make large triangles. Fit as many triangles as you can in the bottom of the dish, cutting smaller pieces to wedge between the larger ones, if necessary, to completely cover the bottom.

Sprinkle the bottom layer of bread with half the cheese. Lay half the tomato slices here and there over top, and sprinkle with half the ham. Add another layer of bread, again cutting smaller pieces, if necessary, to make a solid layer. Sprinkle with all but 2 tablespoons of the remaining cheese, and the remaining tomatoes and ham. Cover with a third layer of bread. (You may have a few slices of bread leftover.

In a bowl, beat the eggs, milk, and a generous pinch of salt and pepper. Pour the mixture carefully over the bread. With your hands, press the bread into the egg mixture. Sprinkle the remaining 2 tablespoons cheese over top. Cover and refrigerate. Refrigerate for at least 12 hours, or for up to 48 hours. When ready to bake, let the dish sit at room temperature for 30 minutes. Heat the oven to 375F. Remove the plastic wrap from the dish and set it on a large rimmed baking sheet to catch any drips. Bake the casserole for 55 to 60 minutes, or until it is puffed and golden brown and cooked through in the middle. A thermometer inserted into the center of the dish should register 160F. If the casserole needs to cook longer, cover it loosely with foil and continue cooking for 5 to 10 minutes. Let the casserole sit for 5 minutes before cutting into squares.