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 9×13 pan. This recipe is written for an 8×8 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)
1 1/2 cups half and half
3/4 tsp. kosher salt
Preheat oven 325. Grease an 8×8 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!