Spicy Pepper Egg Bake

This dish is 10 servings.
(Small cubes of center cut smoked ham can be added.)

1 loaf white bread
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated cheddar cheese
1 4-ounce can green chili peppers
1 8-ounce package cream cheese
8 eggs
1 1/2 cup milk
1 1/2 cup half & half
1 1/2 teaspoons dry mustard

Cut the loaf of white bread into cubes, including the crust. Put the bread cubes into a 9x13 greased pan.
Spread drained chili peppers over the bread cubes. Sprinkle the grated cheeses on top of the bread and peppers. Cut the cream cheese into cubes and place evenly onto the bread and cheese mixture. Sprinkle with ground red pepper, if desired. Beat the eggs well and then add the milk, cream and dry mustard and beat together. Pour the egg and milk mixture over the bread and cheese. Cover and refrigerate overnight.

Preheat the oven to 350 degrees. Bake uncovered for 55 to 60 minutes. If the top seems to brown too fast, cover with tin foil for the last 15 minutes. Let stand for about 10 minutes before cutting.