This Christmas Morning Breakfast recipe can be made ahead and then baked for a delicious Christmas Brunch. Created by Carrie Whiting, it's a winning recipe from Rhodes Employee Recipe Contest. Congratulations Carrie!
Spread butter on bread slices. Cut each slice into fourths. Layer half of the bread, butter side down in the bottom of a sprayed 9x13-inch pan.
Top with 1 cup cheddar cheese and 1 cup Monterey Jack cheese. Repeat layers with remaining bread and cheeses.
In a bowl, combine eggs, half & half, milk and remaining ingredients. Mix together until well blended.
Pour egg mixture over bread and cheese layers to completely saturate. Cover with plastic wrap and refrigerate overnight or at least 4 hours.
Remove wrap and bake at 325°F, uncovered, 55-65 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before cutting.