1-First, grease a 9×13 inch baking dish to keep things from sticking. Cube the 12 slices of thick-sliced bread into about 14 cups and layer half of it in the dish. Add half the cooked and crumbled bacon or diced ham, thinly sliced green onions, finely diced red bell pepper, and shredded cheddar cheese on top for even distribution.

2-Next, whisk together the 6 large eggs, 3 cups of milk, ½ teaspoon dry mustard powder, ½ teaspoon salt, and ½ teaspoon black pepper in a bowl to create the custard. Pour this mixture over the layered ingredients, pressing gently so the bread absorbs it well. Cover the dish and refrigerate for at least 3 hours or overnight to let everything soak.

3-In the morning, let the dish sit at room temperature while you preheat the oven to 350°F. Bake it covered with foil for 45 to 55 minutes until it’s set, adding extra time if you’re making two pans. For a crispy top, broil it for about 3 minutes at the end. This step-by-step approach aims for a soft texture similar to breakfast stuffing, not too egg-heavy.