1 t butter
1 1/2 cups vertically sliced onion
1 T sun dried tomato tapenade
3/4 cup chopped Canadian bacon
6 cups (1inch) cubed sourdough bread (about 12 ounces)
2 cups 1% milk
1 1/2 T honey mustard
1/4 t salt
1/4 fresh ground pepper
4 large egg whites
2 large eggs
4 ounces shredded or sliced Swiss cheese

 Melt butter in a large nonstick skillet over medium-high heat. Add onion, sauté 4 minutes. Reduce heat, cook 10 minutes or until golden brown. Remove from heat and stir in tomato and bacon. Coat a 9 x 13 baking dish with cooking spray, and arrange 3 cups of bread in it; top with half of onion mixture. Repeat layer with remaining bread and onion mixture. Combine milk and next 5 ingredients (milk through all the eggs) in a medium bowl, stir well with a whisk. Pour egg mixture over bread mixture, and top with cheese. Cover and refrigerate at least 8 hours or overnight. Remove casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees. In a conventional or convection oven, it should take about 40 minutes until golden brown. In the Trivection on Speedbake - casserole, it will convert to 10 minutes. Let the casserole stand 5 minutes before serving. Serves 6.