Bread casserole for breakfast

It's weekend again. Every week as its end approaches, my heart is filled with warmth as I think about what to make for hubby's breakfast. During the week, he has to work much. So the weekend is a time for him to really take a break, beginning with a real homey breakfast.

Recipe: Egg casserole (for 2)

Ingredients:
- 1/4 loaf of white bread, stale
- 1 wiener hot dog sausage
- 1" thick salami
- 2 eggs
- 1 cup 1% fat milk
- a handful, about 1/4 cup, mixture of shredded mozzarella, asiago, parmesan cheese

Procedure:
1. Cut crust of each slice of bread. Cut crust into small pieces. Line the bottom of a baking pan with the crust. Cut crumb into large pieces, about 1 to 2".
2. Slice salami into very very thin slices. Then tear each slice into 1/2" pieces. Heat in skillet (a cast iron pan is great for this) until fat comes out. Use paper towel to absorb fat.
3. Slice hot dog sausage to 1/8" thick pieces.
4. Mix sausages and cheese with some bread crumb pieces. Add this mixture on top of the layer of bread crust. Then top with a layer of bread crumb pieces.
5. Beat 2 eggs with milk. Pour on to the bread crumb.
6. Chill overnight.
7. Bake at 350F for 30 minutes until top of bread becomes golden brown.

Results:

Day 1

Day 1, 2:58pm, crust of bread cut to pieces:

Day 1, 3:00pm, meats and cheese added, then covered with crumb of bread:

Day 1, 3:03pm, two eggs and 1 cup of milk beaten:

Day 1, 3:04pm, liquid mixture added to dish:

Day 1, 3:06pm, the crumbs on top flipped, then dish ready to chill overnight:

Day 2

Day 2, 7:47am, casserole chilled overnight, bread on top totally moist:

Day 2, 7:48am, liquid level of casserole:

Day 2, 7:49am, started baking at 350F, middle rack:

Day 2, 8:20am, baked 30 minutes:

Day 2, 8:27am, baked 37 minutes, crust lightly golden, preparing to turn heat off and let casserole sit in warm oven:

Day 2,  8:50am, casserole developed a light golden brown in oven in additional 20 minutes with heat off:

Day 2, 8:50am, casserole's height when just out of oven:

Day 2, 9:00am, casserole cooled 10 minutes:

Day 2, 9:00am, casserole cooled height:

Day 2, 10:55am, casserole cooled 2 hours:

Day 2, 10:55am, details on cooled casserole:

Day 2, 8:38pm, at the end, we have it for dinner instead of breakfast. The casserole is chilled, then reheated in oven at 250F with a sprinkle of water:

Observations:
1. The soaked white bread gives the casserole a very spongy and nice texture. Because of the flavors in the sausages and the cheese (and the bread itself), no extra seasoning is needed.
2. Hubby likes this dish very much. I think the bread crumbs can be cut to smaller pieces so that there is a better mix between the meat and the bread.