8 slices bacon
12 slices bread, crust removed
¼ cup butter, softened
1½ cups shredded cheddar cheese
1½ cups shredded monterery-jack cheese
8 eggs, lightly beatened
3 cups milk
Place bacon in a skillet over medium high heat, and cook until evenly browned. Drain, crumble and set aside. Spread 1 side of each bread with about 1 tsp. butter. Arrange 1/2 the slices, buttered side down in the bottom of a 9x13 baking dish. Layer with the crumbled bacon, 1/2 the cheddar cheese, 1/2 the monterey jack cheese. Arrange remaining bread slices over the cheese, buttered sides up. In a small bowl, mix the eggs and milk, and pour evenly over bread slices. Top with remaining cheese. Cover and refrigerate 8 hours or overnight. Preheat oven to 350. Bake the chilled brunch bake 1 hour or until cheese is bubbly and eggs are set.