Ingredients
12 to 14 slices sandwich bread
1 lb. shredded Cheddar cheese
1 Tbsp. dry mustard
1 Tbsp. Worcestershire sauce
4 Tbsp. butter
1 lb. bacon, cooked and crumbled
3 c. milk
8 eggs
Method
Sources
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai
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Remove crusts from bread if desired. Butter the front and back of bread and place a layer in a 9 x 13-inch pan. Sprinkle with 1/2 pound shredded cheese and 1/2 pound crumbled bacon. Repeat layer. Mix in a bowl the eggs, milk, dry mustard and Worcestershire sauce. Pour over bread and refrigerate overnight. In the morning, bake uncovered at 350° for 30 to 40 minutes or until cheese is melted and middle is set.