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Mexican Cheese and Egg Casserole
Cut bread into cubes (should have 10 cups). In a greased, shallow 3-quart casserole or a 13 x 9 x 2-inch baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack and cheddar cheese. Melt cream cheese, add the chilies, and carefully spread mixture over the top.
In large mixing bowl, beat eggs just until mixed. Stir in the milk. Pour egg mixture over cheese mixture. Cover and chill for several hours or overnight. Bake, uncovered, in a 350-degree oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
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