Description

A stress-free, make-ahead breakfast casserole that combines stale bread, ham, sharp cheddar, and a rich custard. Perfect for feeding a crowd with minimal morning effort.

Ingredients

Scale

1 loaf day-old bread (about 300g), cut into 1-inch cubes
2 tablespoons butter (for greasing dish)
1 cup diced cooked ham (150g)
1 ½ cups shredded sharp cheddar cheese (170g)
3 stalks green onions, sliced
8 large eggs
2 cups whole milk (480ml)
½ cup heavy cream (120ml)
1 teaspoon Dijon mustard
1 teaspoon dried thyme
Salt and black pepper to taste

Instructions

Preheat oven to 350°F (175°C).
If bread is not stale, spread cubes on a baking sheet and let sit uncovered for an hour or toast at 300°F for 10 minutes until dry.
Grease a 9×13-inch baking dish with butter.
Layer half of the bread cubes, half of the ham, half of the cheese, and half of the green onions into the dish. Repeat with remaining ingredients.
In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, thyme, salt, and pepper until smooth.
Pour the custard mixture evenly over the layered ingredients. Press down gently to ensure all bread is submerged.
Cover tightly with plastic wrap or foil and refrigerate for at least 1 hour or overnight.
Remove from fridge 20 minutes before baking. Remove cover.
Bake for 45-50 minutes, covering loosely with foil if the top browns too quickly, until the center is set and top is golden brown.
Let rest for 10 minutes before cutting and serving.

Notes

Use stale bread for best texture as it absorbs custard without turning to mush. Ensure bread is fully submerged in the egg mixture. Can be customized with different cheeses or vegetables. Do not freeze as texture may become grainy.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 320
Sugar: 4
Sodium: 650
Fat: 18
Saturated Fat: 9
Carbohydrates: 22
Fiber: 1
Protein: 18

Keywords: breakfast strata, make-ahead brunch, ham and cheese casserole, easy brunch recipe, holiday breakfast, crowd-pleasing brunch