Chef Lyles Italian Christmas Morning Bread Casserole

• 1 loaf Italian bread (sliced)
• 13 lb genoa salami
• 13 lb pepperoni
• 13 lb prosciutto di Parma or 13 lb pancetta (combined) or 13 lb cubed ham (combined)
• 3 ounces parmesan cheese
• 3 ounces romano cheese
• 3 ounces asiago cheese (combined)
• 12 cup butter (softened)
• 6 eggs
• 4 cups milk
• 12 teaspoon dry mustard
• 1 teaspoon salt (adjust by half if prosciutto or pancetta are used)

1. On the afternoon of Christmas Eve, place a layer of bread slices into a 9x13 inch-baking dish.
2. Sprinkle half of the meats and cheese over bread.
3. Repeat with another layer of bread and balance of meats and cheese.
4. Whip together butter, eggs, milk, dry mustard and salt.
5. Pour over bread, meats and cheese.
6. Mixture should cover bread or add milk to cover.
7. Refrigerate overnight.
8. Next morning, bake at 350 degrees for 1 hour or until done.
9. Cool 10 minutes before serving.

italian bread, genoa salami, pepperoni, parma, parmesan cheese, romano cheese, asiago cheese, butter, eggs, milk, mustard, salt

Taken from www.food.com/recipe/chef-lyle-s-italian-christmas-morning-bread-casserole-322975 (may not work)