JIMMY DEAN COUNTRY BREAKFAST CASSEROLE

1 LB. SAUSAGE, COOKED CRUMBLED AND DRAINED
10 EGGS, LIGHTLY BEATEN
3 CUPS LIGHT CREAM
1 TSP. SALT
1 BUNCH GREEN ONIONS, CHOPPED
1 TSP. DRY MUSTARD
16 OZ. DAY OLD BREAD, CUBED
1 CUP CHEDDAR CHEESE, SHREDDED
1 CUP SWISS CHEESE, SHREDDED

GREASE 9 X 13 PAN WELL. PLACE BREAD IN PAN. SPRINKLE WITH CHEESES. COMBINE REST OF INGREDIENTS TOGETHER AND MIX WELL.      POUR OVER BREAD; REFRIGERATE OVERNIGHT. BAKE FOR 1 HOUR AT 350 OR UNTIL GOLDEN BROWN. SERVES 6 TO 8.

FORGOTTEN SOUFFLE

8-10 SLICES WHITE BREAD, CRUSTS REMOVED, REMAINDER CUBED
3 CUPS GRATED CHEDDAR CHEESE
2 CUPS BROCCOLI FLOWERETTES, BLANCHED
1/2 CUP CHOPPED ONION OR CHOPPED RED OR GREEN PEPPER; OR 1 CUP
MUSHROOMS, ALL SAUTEED IN 1-2 TBSP. BUTTER.
2 CUPS (PRECOOKED) HAM, CUBED OR SAUSAGE
12 EGGS
3 CUPS MILK
1/2 TSP SALT, AND 1/4 TSP PEPPER

GREASE 9 X 13 CASSEROLE. COVER BOTTOM WITH 2/3 OF THE BREAD CUBES. SPRINKLE ON 1/2 OF THE CHEESE. COVER WITH HAM, VEGETABLES, REMAINING BREAD AND CHEESE.    BEAT EGGS, ADD MILK, SALT AND PEPPER AND MIX. POUR OVER MIXTURE IN CASSEROLE. COVER AND REFRIGERATE OVERNIGHT. BAKE IN 350 OVEN FOR 35-40 MINUTES. COVER WITH FOIL DURING THE LAST PART OF BAKING TO AVOID BROWNING. SERVES 8 TO 10

CINNAMON-RAISIN OVERNIGHT FRENCH TOAST

Prep: 45 minutes plus overnight chilling
Bake: 50-55 minutes
Makes: 12 main-dish servings

Apple Filling:
2 tablespoons margarine or butter
5 golden delicious apples, peeled, cored and sliced
1/4 cup packed light brown sugar
3 tablespoons apple brandy (applejack) or apple juice

French Toast:
1 loaf (16 ounces) sliced cinnamon-raisin bread
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
10 large eggs
1 tablespoon margarine or butter
2 tablespoons sugar

1. Prepare apple filling: In 12-inch skillet, melt margarine over medium heat.  Add apples and sugar, and cook 20 minutes or until apples are deep golden, stirring occasionally.  Stir in the apple brandy; cook 1 minute longer.  

2. Prepare French Toast: Grease 3 1/2 to 4 quart shallow ceramic casserole or 13" X 9" glass baking dish.  Arrange half of bread slices, overlapping slightly, in casserole.

3. In medium bowl, with wire whisk or fork, beat milk, salt, cinnamon and eggs until well mixed.  Pour half of egg mixture over bread in casserole.  Reserve one-fourth of Apple Filling; cover and refrigerate to spoon on casserole after baking.  Spread remaining Apple filling over bread in an even layer.  Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs maximum amount of egg mixture.  Dot bread with margarine; sprinkle with sugar.  Cover casserole and refrigerate overnight.

4. To bake, preheat oven to 325°F.  Uncover casserole and bake 50 to 55 minutes or until knife inserted in center comes out clean.  Reheat the reserved Apple Filling in microwave oven until heated through.  Spoon on top of French toast to serve.