Beat eggs, milk, and cumin until blended. Pour over bread. Cover and refrigerate for at least 2 hours, but no longer than 24 hours.
Heat oven to 325. Bake for 1 to 1 1/4 hours or until knife inserted in center comes out clean and top is golden brown. Let stand for 10 minutes.
Serve with salsa and sour cream.
presented by Red Willow Inn Bed & Breakfast
Back to Breakfast
Back to Breakfast Casseroles