Susan says you should use this recipe as a guide in creating your own special pudding. Add chiles and Southwestern spices if you like, or use Canadian-style bacon or smoked turkey in place of the ham. Add a layer of vegetables for a simple supper dish. The best part of this recipe is you make it the night before and then just pop it in the oven the next morning for a spectacular breakfast.

Slice bread into long slices, about 1/3" thick. You should have 6 or 7 slices. Arrange 3 of the slices in one layer in the buttered pan. Top with half the ham. Cover with half the cheese ad half the herbs. Arrange 3 more slices of bread over this (it doesn't matter of the bread doesn't fit snugly, although you can use the extra slice to fill in any gaps). Arrange remaining ham, cheese and herbs over bread.

In a mixing bowl, whisk eggs until combined. Add milk, mustard, salt and pepper and whisk until light and frothy. Pour egg mixture evenly over bread, using the entire mixture. Cover with plastic wrap and refrigerate overnight.

When ready to bake, pre-heat oven to 325° F. bake the pudding on the bottom rack in the pre-heated oven for 1 1/2 hours until puffed and browned. Let pudding rest for 15 minutes before cutting into squares.