Mexican Strata - Cornish Hens with Tomatoes

Ingredients

16 slices white bread, trimmed and lightly buttered
4 large ripe tomatoes, peeled and sliced
1 medium onion, sliced and separated into rings
1 (4-ounce) can chopped green chili peppers
12 ounces cheddar cheese, grated
7 eggs
3-1/2 cups milk
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Directions

Place eight slices bread in bottom of buttered, three-quart rectangular casserole. Arrange tomato slices, onion rings, and chili peppers over bread. Sprinkle two-thirds cheese over all. Top with remaining slices of buttered bread. Beat eggs, milk, and seasonings; pour over bread. Liquid should come to top of casserole. If more liquid is needed, add mixture of one egg and one-half cup milk. Sprinkle remaining cheese over top. Cover with foil and chill overnight. Remove from refrigerator one hour before baking. Bake in preheated 350 degree oven for one to one-and-one-half hours, or until knife inserted in center comes out clean. Allow to stand five minutes before serving.

Servings: 8 -10