Cheesy bacon and egg slice

Hit of the day at the Lacemakers Round House Luncheon 15 Sept 2008.

The secret is to prepare it the day before. It can be baked same day, but the flavour is not quite as good. It turns out very light and fluffy.

half loaf unsliced white bread
125g grated cheddar cheese
5 rashers bacon
4 shallots
1 small green pepper
6 eggs
2 cups milk
1 teaspoon dried mustard
1 teaspoon Worcestershire sauce
1 tablespoon mayonnaise
salt and pepper to taste
half a teaspoon dried basil leaves
1 small red pepper

Trim crusts from bread, cut bread into 2.5cm cubes. Place bread in a single layer in an ovenproof dish. Sprinkle with cheese. Cut bacon into 2.5cm pieces, fry until crisp and brown, drain, place over cheese, top with chopped shallots and chopped green pepper.

Whisk eggs with fork, add milk, mustard, Worcestershire sauce, mayonnaise, seasonings and basil. Pour of bread mixture. top with chopped red pepper, cover with plastic food wrap, refrigerate overnight. Next day, bake uncovered in a moderate oven for 50 to 60 minutes.