17 slices of white sandwich bread (inexpensive brands work best)
¾ pound each of cheddar, colby and sharp brick cheese
3 cups milk
2 teaspoons salt
1 teaspoon paprika
1 tablespoon dry mustard
Cut away some of the crusts on the bread slices and then cut them into quarters. Grate cheeses. In a mixing bowl combine eggs, milk, salt, paprika, mustard and cayenne then mix well. Layer in a 9- by 13- by 2-inch casserole dish coated with nonstick spray: ½ the bread, ½ the cheese, ½ the egg/milk mixture. Repeat. Cover with plastic wrap. Refrigerate at least 24 hours. Bake at 350F for 30 to 45 minutes.
Note: If you are using a glass casserole dish you must warm it before you put it in the oven. A good way to do this is to set the casserole dish in hot tap water about halfway up the side.