Ingredients
12 slices white bread
3/4 lb. sharp Cheddar cheese
1 pkg. chopped broccoli, cooked and shredded
2 c. diced ham
2 slightly beaten eggs
3 1/2 c. milk
1/2 tsp. salt
1/4 tsp. dry mustard
2 Tbsp. onion powder
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai
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Cut slices of bread into doughnuts (with a doughnut cutter) with holes. Keep leftover bread. Grease 9 x 12-inch pan. Cover bottom with pieces of holes of the bread. Layer with cheese, broccoli and ham. Top with the doughnut pieces of bread. Combine rest of ingredients and pour on top. Sprinkle with paprika on top. Let stand overnight in refrigerator. Bake at 325° for 55 minutes uncovered. Let stand 10 minutes and cut into pieces.