Don't forgot to schedule a dentist appointment soon - its really sweet :) I never thought of turning it upside down on a platter - I guess since you've already done that, cooksnews, it comes out of the pan okay. I always serve bacon with it cause it is so sweet, it needs it in my opinion. You can use any kind of good, firm bread Shaun. And if you are going to ask if I cut the crusts off, I don't - maybe if the end is really, really hard I would cut that off, but otherwise I don't. I can get Challah here all the time in my supermarket too, but I use a French loaf also, doesn't matter.

I don't know about Woodie's recipe, but Strata with egg, milk cheese bacon etc holds up very well. Like you said Eileen, try it yourself first. When I did catering there were some things I would not sell if they were going to keep them overnight before serving, one apple dish I make gets soggy overnight in the frig.

A couple of more to add to the mix here. Thanks for the shrimp and grits recipe...we also love the sausage egg casserole. We mix up with various stuff...ham, bacon, or a combo of all of it. Always a hit with my group. SIMPLER TIMES FRENCH TOAST Chef & Innkeeper Cindy Belford Simpler Times Inn 8 c. sweet French bread in 1" cubes 5 eggs 1 c. sugar 1 tsp. nutmeg 3 c. milk or Half & Half 3 c. fresh or frozen blueberries 1 c. chopped pecans 1/4 c. butter or margarine 1/2 c. brown sugar Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight. In the morning, mix 1 c. blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325 degrees for one hour or until puffed. Serve hot with syrup. Simpler Times Inn Grand Lake O'the Cherokees I love this crust and use it for other recipes too. This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with this quiche. SALMON QUICHE WITH WALNUT CRUMB CRUST (Sharoncb) *********************************************** Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb David

mine is tried & true. I've made it many times and making it again Christmas eve morning. Its also on the KTgathering place. Ultimate Breakfast Casserole 12 slices bacon, cooked and crumbled 4 cups cubed bread 1/2 cup butter, melted 2 cups cheese, grated 8-9 eggs 1 cups milk 1/2 cup sour cream salt and pepper to taste additions, to taste Cook and crumble bacon; set aside. Cube bread. Grease a 9x13 pan. 2. Cube the bread, spread on bottom of pan 3. Melt butter (or margarine) and pour over the bread cubes in the pan. 4. Toss with shredded cheese. ( I used a Mexican Fiesta blend) 5. Whisk eggs, milk, and sour cream. 6. Pour mixture evenly over bread cubes and cheese. 7. Sprinkle bacon (or whatever) over the top of the casserole. 8. Cover with foil. You can cook this right away, or let it sit in the fridge overnight. Bake at 325-degrees, covered, for 45 minutes. Remove cover and bake another 15 minutes. \*You can substitute 3/4 pound (or 1 1/2 cups) sausage or ham or ground beef or Whatever you have! You can get away with 1/4 cup butter. Or even margerine. If you must. Add 1 cup chopped sauteed onions, peppers, mushrooms, or other vegetables, if you like. You can cut this recipe in half, just use a 8 x 8 pan. Easy to make the night before and cook the next day. Here is a link that might be useful: [Our website](http://ktgatheringplace.weebly.com/)