This was another recipe from the Jelly Roll Cookbook. It was fast and easy to put together--just need to remember to make it the night before you need it.
Jelly Roll Pan cookbook
1 14.5 can diced tomatoes with green chiles
2 1/2 c milk(divided)
1 1/2 t salt
7-8 slices bread, cubed
3 c shredded cheddar cheese
Spray a jelly roll pan with nonstick cooking spray and set aside.
Drain off juice from tomatoes into a glass measuring cup; reserve tomatoes. Add enough milk to the juice to make 1 cup of liquid--set aside.
In a large bowl, beat eggs. Add tomato juice mixture, salt and remaining 2 cups milk. Arrange bread cubes in the jelly roll pan. Spread reserved tomatoes over bread layer. Sprinkle 2 cups of cheese over tomatoes and bread. Pour egg mixture over the layers in pan. Top with remaining 1 cup cheese. Sprinkle a few sliced chiles over top, if desired. Cover and refrigerate overnight.
Heat oven to 350. Bake for 25-30 minutes or until puffed and lightly browned on top. Let cool slightly before cutting into serving pieces. Serve with sour cream and salsa as desired.