The recipe yield is:
Recipe by: ALHS_BURMEIS@wmich.edu (ALHS_BURMEIS) Trim crusts from bread, cut bread into 2.5 cm (1") cubes, place bread in single layer in ovenproff dish. Sprinkle with cheese. Cut bacon in 2.5 cm pieces, fry until crisp and brown, drain, place over cheese, top with chopped shallots and chopped green pepper. Whisk eggs with fork, add milk, mustard, worcestershire sauce, mayonnaise, pepper and basil. Pour over bread mixture, top with chopped red pepper, cover with plastic food wrap, refrigerate overnight. Next day, bake uncovered in moderate oven (350 degrees) for 50 to 60 minutes. Serves 6. This dish looks pretty, layered with the colors. The first time I made thi it was good, but it stuck to the pan. The next time I greased my pan, and did not stick. I also used a 9"x9" pan. It works, but it is very full and bakes quite tall. Since they did not specify size of pan, you could probab use a larger pan. The picture looked like an oval white pfalzcraft cassero dish. This is one of the tastiest and handiest recipes we have created in the kitchen. The whole dish is prepared, covered, refrigerated overnight and baked when you are ready the next day. It can be baked on the same day, but the flavor is not quite as good.