Liz's Breakfast Bread Pudding

First I have to say trust me on this as the picture does not do it justice. I was travelling and bringing this to someone else's home and trying to make an easy cleanup. What I would do differently is the bread --the recipe called for thin slice so I bought Pepperidge Farm thin slice--next time I would buy a regular white slice bread that would absorb egg mixture better. We will be making this delicious recipe again. Thanks again to Michael Symon of The Chew for sharing.

16 slices white bread

6 T room temp butter

8 ounces of bacon --cooked and crumbled -SAVE the bacon grease/drippings

6 large eggs

4 c milk

6 oz shredded cheddar

5 scallions white and green parts sliced

Spread one side of each slice of bread with butter.

Arrange 8 slices butter side down in 9x13 in 2 rows overlapping each slice by half 

Sprinkle all the bacon, green onions, and cheese over bread

Arrange last 8 slices of butter over casserole BUTTER SIDE UP.

Whisk together your bacon drippings, eggs and milk, Salt and pepper to taste. Pour custard mixture over bread. Let dish stand in refrigerator overnight covered with foil.

Bake covered at 350 for 50 min then uncover and bake additional 15 min.