Brunch Season

It seems spring is the season of brunch.  Holidays, skirts, espadrilles and sunny weather make us want to gather and celebrate early in the day.  So, it is now that I pass along to you our family brunch recipe… so easy, make ahead, and always a crowd pleaser.  We call it Florence’s Eggs because it was Florence’s recipe but none of us can quite put a finger on who knew Florence.  Oh well.

FLORENCE’S OVERNIGHT EGGS
Serves 8 

1. Grease 3 quart glass baking dish.
2. Cube 1 ½ lbs cheddar cheese and 9 slices white Pepperidge Farm like bread(no crusts).
3. Alternate layers of cheese and bread in baking dish.
4. Beat Together:      

        8 eggs
        4 cups milk
        2-3 Tablespoons sherry
        2 teaspoons Worcestershire sauce
        ½ teaspoon salt
        ½ teaspoon dry mustard

    5. Pour milk & egg mixture over bread and cheese.
    6. Refrigerate overnight.
    7. Bake 1 ½ to 1 ¾ hours at 350 degrees.

Serve with fruit salad and mimosas.