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Submitted by: Emily Martin from Toronto, Ontario
Originally shared on the web 05/12/2014

4 c. day-old white bread, cubed
8 eggs
1-1/2 c. milk
1/2 t. salt
1/2 t. pepper
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg sliced mushrooms
3/4 lb. bacon, crisply cooked and crumbled

Place bread in a 6-quart slow cooker sprayed with a non-stick vegetable spray; set aside. Beat eggs in a large bowl. Whisk in milk, salt and pepper; stir in cheese and mushrooms. Pour egg mixture evenly over bread; set aside. Cook bacon in a skillet over medium heat until crisp; drain, crumble and sprinkle over top. Cover and cook on low setting for 6 to 8 hours, until eggs have set and top is lightly golden. Uncover and let stand for several minutes before serving. Serves 8 to 10.