Daily Red Weekend Breakfast

This is our family’s Christmas morning breakfast and is a treat for any special weekend brunch. Just prepare it the night before and keep it refrigerated.
Bake for one hour before serving.

1/4 cup butter, softened
1 loaf fresh Italian bread, sliced with 3/4-inch thick slices
20 slices of Swiss cheese
20 slices deli baked ham (or Canadian bacon)
4 Roma tomatoes, sliced
10 to 20 fresh basil leaves, chopped
3-1/2 cups milk
6 large eggs
1 TB Dijon mustard
2 TB Daily Red hot sauce
1/4 cup grated Parmesan cheese

Butter a 9 x 13-inch casserole dish. Use the remaining butter on the bread slices. Place loaf upright in casserole dish and layer ham, Swiss cheese, tomato slices and basil between each slice of bread. Beat eggs in a large bowl. Add milk, mustard, Daily Red and Parmesan cheese and whisk all ingredients together. Pour milk and egg mixture over loaf of bread. Cover casserole dish with plastic wrap and refrigerate overnight. The next morning, bake loaf, lightly covered with a foil tent for one hour at 350 degrees or until knife inserted comes out clean. Serve with extra Daily Red.

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