Brunch Strata

• 12 slices Pepperidge Farm bread
• 10 slices sharp process cheese
• thinly sliced water chestnuts
• 1 (10 oz.) pkg. chopped broccoli
• 2 c. diced cooked ham
• 6 slightly beaten eggs
• 3 1/2 c. milk
• 2 Tbsp. instant minced onions
• 1/2 tsp. salt
• 1/4 tsp. dry mustard

1. Trim crusts off 12 slices bread.
2. From center of each slice cut doughnut and holes with cutter.
3. Break remainder of bread in bottom of greased 13 x 9 x 2-inch baking dish.
4. Cover bread with 10 slices of sharp process cheese.
5. Next layer add thinly sliced water chestnuts.
6. Next add package of broccoli, cooked and drained.
7. Add ham.
8. Arrange bread doughnuts and holes on top. Combine eggs, milk, onions, salt and mustard.
9. Pour over mixture. Cover and refrigerate 6 to 12 hours.
10. Bake, uncovered, 55 minutes at 325u0b0.
11. Let stand 10 minutes before cutting.
12. Fill doughnut holes with sprig of parsley.

bread, process cheese, water chestnuts, broccoli, ham, eggs, milk, onions, salt, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219539 (may not work)