Description

A fluffy, never-soggy breakfast casserole designed for kids to help make. It features day-old bread, eggs, and cheese, allowing for customizable toppings and make-ahead convenience for lazy weekend mornings.

Ingredients

Scale

6 cups day-old bread, cubed (about 300g)
2 tablespoons butter
6 large eggs
1 ½ cups milk
½ cup heavy cream
1 cup cheddar cheese, shredded
1 teaspoon Dijon mustard
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
Optional: ½ cup cooked bacon, crumbled
Optional: 1 cup sautéed spinach
Optional: 1 cup frozen hash browns, thawed
Optional: 2 tablespoons fresh herbs, chopped

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
Cube the day-old bread into 1-inch pieces and place them in the greased baking dish. Let sit for 10 minutes to dry slightly.
In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and pepper until smooth.
Sprinkle cheese, bacon, spinach, or hash browns evenly over the bread cubes.
Pour the egg mixture evenly over the bread. Press down gently with a spoon to ensure absorption. Let sit for 10 minutes.
Cover and refrigerate for up to 8 hours (or bake immediately).
Bake for 45-50 minutes until the top is golden and the center is set.
Let the casserole rest for 10 minutes before slicing and serving.

Notes

Use day-old bread to prevent sogginess. Let the casserole rest for 10 minutes after baking to help it set. Leftovers can be stored in the refrigerator for up to 4 days. This recipe does not freeze well due to the egg texture.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 4
Sodium: 450
Fat: 14
Saturated Fat: 7
Carbohydrates: 22
Fiber: 2
Protein: 18

Keywords: kids breakfast, breakfast casserole, make-ahead breakfast, easy family breakfast, weekend brunch, kid-friendly recipes