Friday, January 3, 2014


This is a fabulous egg casserole to serve for brunch or just spice up a weekend breakfast at home.   I used Udi's gluten free bread but you can use any regular bread you want if you're not gluten free!  Will also work with croissants, challah or baguette!!!  If you double this, use a 9x13 pan. This recipe is written for an 8x8 pan.

3 cups bread, cut into 1 inch cubes (I used Udi's)
1 cup cheese (I used cheddar but also great with pepper jack or fontina)
1 onion, diced
4-5 slices bacon, cooked crisp and chopped(or use sausage/ham)
5 eggs
1 1/2 cups half and half
3/4 tsp. kosher salt

Preheat oven 325.  Grease an 8x8 baking dish.  Scatter half the bread in the bottom.   Sprinkle with 1/2 cup cheese, then the onion and bacon.  Top with the rest if the bread cubes.  Whisk the eggs, half and half and salt.   Pour this custard over the bread, cover and let soak 20-30 mins. Uncover, sprinkle with the rest of the cheese (more if u like!) and bake approx 35-40 mins. until puffed and set.  Let rest 10 mins before serving!!!

Try serving this with my bacon candy! Your guests will want to move in! Recipe Here!


Fran said...

sounds yummy!! but where does the second half of the bread go?

DANIELLE said...

just fixed it-thank u

Unknown said...

This is an AWESOME recipe!! VERY tasty and easy to prepare. Thank you!!

Rhonda said...

Have you tried prepping this to soak overnight and then baking in the morning?

DANIELLE said...


Rhonda said...

I tried this doing the overnight soak last night. It turned out A-MAZE-ING!! I did have to bake it for about 50 minutes. I made mine in a stoneware which keeps things either really, really cold or really, really hot. So I think If I would have taken it out of the frig for a bit before I stuck it in the oven it may have not taken as long, although 10 - 15 more minutes isn't too bad. Another thought would be to put it in the oven while it is preheating. Then start the timer after it's preheated. Thanks for the recipe.

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