8 slices whole grain bread, crusts removed
1 1/2 cups shredded cheddar cheese
1 4 oz can chopped green chilies, drained
1 4 oz jar chopped pimento
1 1/3 cups milk
4 eggs
1/4 tsp cumin
1 cup salsa
sour cream for garnish
Spray an 8" x 8" x 2" baking dish with oil. Remove crusts from bread. Place 4 slices of bread in baking dish. Sprinkle with cheese, chilies, and pimento. Top with remaining bread. 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.
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