Bacon And Egg Bake

• Butter for baking dish
• 10 slices (6 ounces) bacon
• 1 1/2 cups whole milk
• 1/4 teaspoon mace
• 1 cup grated cheddar cheese
• 1/4 cup tomato ketchup, more if desired
• 4 large eggs
• 8 small slices (or 4 large slices, halved) stale or day-old white bakery bread

1. The night before baking, butter an 8-by-12 inch baking dish and set aside.
2. In a large skillet over medium heat, fry bacon until crisp; drain on paper towels and allow to cool.
3. In a large bowl whisk together the milk, mace, cheese, 1/4 cup ketchup and eggs.
4. Lay bread, slightly overlapping, in two rows down length of dish.
5. Pour milk mixture evenly over slices.
6. Crumble bacon over top.
7. Cover dish with plastic wrap and refrigerate overnight.
8. In the morning, remove dish from refrigerator and bring to room temperature.
9. Heat oven to 350 degrees.
10. Bake egg mixture until top is crispy and golden, about 40 minutes.
11. Cut into squares and serve, if desired, with ketchup on the side.

butter, bacon, milk, mace, cheddar cheese, tomato ketchup, eggs, white bakery bread

Taken from cooking.nytimes.com/recipes/1823 (may not work)