Categories: Cheese/eggs 
      Yield: 6 servings 
  
     12    Slices thick white toasting 
           Bread 
      6    Eggs 
  1 1/2 c  Milk 
           Salt and pepper to taste 
    1/2 lb Flavorful ham, finely diced 
      2 c  Grated white cheddar cheese 
  
  1.  Butter a shallow 10 inch baking dish.  Remove the crust from the bread 
      and cut the bread into fourths. 2. In a small bowl, whisk togethr the 
  eggs and milk.  Add plenty of salt 
      and pepper. 3. Put a third of the bread into the bottom of the baking 
  dish, over- 
      lapping the squares.  Add half of the ham, then half of the cheese. 
      Continue layering in this way, ending with bread. 4. Ladle the egg 
  mixutre onto the bread, letting it trickle down the 
      sides of the pan. 5. Cover the dish tightly with plastic wrap. 
  Refrigerate it overnight 
      or for as long as 2 days. 6. Set the oven at 400F. Bake the omelet for 
  50-55 minutes or until it 
      it browned and puffed.  Serve at once, using a large metal spoon. ---