8 slices bread
1 cup diced ham, cooked crumbled sausage, or cooked chopped bacon
6 ounces shredded cheddar cheese
1 3/4 cups milk
6 eggs
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Lightly toast the bread in a toaster on a low setting to dry it out. Cut the bread into cubes. Place half the cubes in a greased 8 or 9 inch square baking dish. Sprinkle with all the meat and half the cheese. Top with the remaining bread cubes.
In a large liquid measuring cup, whisk milk, eggs, salt, pepper, and nutmeg. Pour evenly over the casserole. Cover with plastic wrap, pressing on the surface so all the bread is pressed into the liquid. Refrigerate overnight.
In the morning, remove the casserole from the fridge to sit at room temperature while the oven heats to 325. Sprinkle the remaining cheese on top and bake 50 to 60 minutes until puffed and set. Cool 10 minutes before serving.
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