10 to 12 slices (8 cups) white sandwich bread, cut into 1-inch cubes
8 ounces (2 cups) shredded mozzarella cheese
1/2 pound (1/2 inch thick) slice deli turkey, cubed
1 small (1/2 cup) onion, chopped
1/3 cup sun-dried tomatoes in oil, cut into thin strips
1 (10-ounce) package frozen chopped broccoli, thawed, drained
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup grated Parmesan cheese
Spray 13x9-inch baking dish with no-stick cooking spray.
Layer baking dish with bread cubes, mozzarella cheese, turkey, onion, sun-dried tomatoes and broccoli.
Whisk eggs, half & half, mustard, salt and pepper together in bowl until well mixed. Pour egg mixture evenly over turkey mixture. Sprinkle with Parmesan cheese. Cover; refrigerate 8 hours or overnight.
Heat oven to 325°F.
Bake, uncovered, 55-65 minutes or until set. Let stand 10 minutes before serving.
To cut sun-dried tomatoes into thin strips resembling matchsticks, or "julienne", first place a few into a stack. Then cut the stack into 1/8-inch strips. Repeat with remaining sun-dried tomatoes.