Makes: 6 servings
Cook time: 60 minutes

16   slices bread, crusts removed  
3-4   tomatoes, sliced  
2 cups   sliced mushrooms 500 mL
¼ cup   chopped onion 50 mL
1½ cups    shredded cheddar cheese, divided 375 mL
1½ cups   Prestige Ultra Liquid Whole Eggs 375 mL
2 cups   milk or light cream 500 mL
    Salt and Pepper, to taste  
2 tbsp   melted butter 30 mL

1. Place 4 slices bread (cutting to fit) on bottom of greased 9-inch  (2 L) square baking pan.  Top with layer of half tomatoes, mushrooms and onion.
2. Sprinkle with ½ cup (125 mL) cheese.  Repeat 2nd layer ending with bread, pressing down gently.
3. Combine liquid egg, milk salt and pepper.  Pour evenly over all.  Cover and refrigerate for at least 2 hours or overnight.
4. Drizzle with melted butter and bake at 350°F (160°C)  for 45 minutes.
5. Top with remaining ½ cup (125 mL) cheese and continue baking until set and golden, about 15 minutes.
6. Let stand 10 minutes before cutting into squares.