Lightly grease a 9x13 glass Pyrex baking dish.
Mix cubed white bread and cubed ham in baking dish.
Sprinkle with shredded cheese.
In a bowl, beat the eggs, then mix in the milk, dry mustard, salt, pepper, and garlic powder.
Pour over ham and bread mixture.
Pour melted butter over all.
Cover and refrigerate overnight.
In the morning:
Remove casserole from refrigerator and uncover. Let sit at room temperature while oven preheats to 325°.
Once oven is preheated, place uncovered casserole in oven and bake at 325° for an hour. Remove from oven. Let cool 5 minutes before cutting and serving.
Refrigerate any leftovers.
For the bread
I like to make my own loaf of bread for this recipe using gfJules bread mix or King Arthur's gluten-free bread mix a loaf a day or two before I make the casserole. They both slice and cube very nicely.
One standard package of gluten free packaged bread like Canyon Bakehouse gluten free white bread weighs about 15 ounces, which is more than enough bread for this recipe.
Serving: 1square | Calories: 577kcal | Carbohydrates: 67g | Protein: 18g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 1012mg | Potassium: 109mg | Fiber: 3g | Sugar: 12g | Vitamin A: 792IU | Vitamin C: 0.02mg | Calcium: 356mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.