1 loaf (8 oz.) French bread, cut into 1-inch cubes (about 5 cups)
1 onion, chopped
8 slices OSCAR MAYER Bacon, cooked, crumbled
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1-1/2 cups milk
1-1/2 tsp. GREY POUPON Dijon Mustard
1 tsp. LEA & PERRINS Worcestershire Sauce
1/2 tsp. black pepper
Spread half the bread cubes onto bottom of 13x9-inch baking dish. Top with half each of the onions, bacon, cheddar and mozzarella; cover with cottage cheese. Repeat layers of bread, onions, bacon, cheddar and mozzarella; set aside.
Beat remaining ingredients with whisk until well blended; pour over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
Bake 50 min. to 1 hour or until center is set and top is golden brown.
For a delightful brunch idea, serve with a seasonal fresh fruit salad and mixed green salad.
Assemble as directed. Refrigerate several hours or overnight. When ready to serve, bake as directed.