Twas the week before Christmas

Twas the week before Christmas and all through the house, mom has stashed presents and shops with her mouse. The stockings are hung on the mantle with hooks and mom is neck deep in Christmas Cook Books.... Well, you get the picture...

What to cook, what to cook... Looking for the ultimate Christmas Brunch casserole, one that I can make the night before and throw in the oven when we start opening presents. I have the Camper's Egg Brunch recipe which is always easy and good but I wanted something with a little more pizzazz for company so here's what we're going with this year.

Savory Breakfast Bread Pudding
1 1/2 pounds loaf Farmhouse Bread, crusts trimmed
1/3 pound ham, shaved
4 cups cheddar cheese, shredded
1/2 cup chopped chives
1/2 cup fresh basil, chopped
8 large eggs
4 cup whole milk
2 tablespoons grainy style mustard
1 tablespoon kosher salt, or to taste
2 teaspoons black pepper, or to taste

Butter or spray a 9" x 11" casserole. Slice bread into long slices, about 1/3" thick. You should have 6 or 7 slices. Arrange 3 of the slices in one layer in the buttered pan. Top with half the ham. Cover with half the cheese ad half the herbs. Arrange 3 more slices of bread over this (it doesn't matter of the bread doesn't fit snugly, although you can use the extra slice to fill in any gaps). Arrange remaining ham, cheese and herbs over bread. In a mixing bowl, whisk eggs until combined. Add milk, mustard, salt and pepper and whisk until light and frothy. Pour egg mixture evenly over bread, using the entire mixture. Cover with plastic wrap and refrigerate overnight. Pre-heat oven to 325° F. and bake on the bottom rack in the pre-heated oven for 1 1/2 hours until puffed and browned. Let pudding rest for 15 minutes before cutting into squares. Feeds 8.