Ingredients
7 cups cubed Italian bread3-3/4 cups julienned sweet red, yellow and/or green peppers1/4 cup chopped onion3/4 pound cooked roast beef, cut into thin strips2 cups shredded Monterey Jack cheese8 large eggs2-1/4 cups milk2 tablespoons Dijon mustard1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Place a third of the bread cubes in a greased 13x9-in. baking dish. Layer with a third of the peppers, onion, roast beef and cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, covered, at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
