80 minutes
A twist on the classic omelet, this comforting cheesy bread pudding casserole is perfect for a hassle-free breakfast or brunch. Assembled the night before and baked to golden perfection in the morning, this dish is a delightful way to start the day, filling the kitchen with the aroma of melted cheese and warm bread as you sip your coffee.
Unsalted Butter, softened, plus extra for greasing the dish
tablespoons
White Sandwich Bread
slices
Cheddar Cheese, shredded
0 oz
each
cups
Onion, grated on the large holes of a box grater
each
teaspoons
teaspoons
Dry Mustard
teaspoons
teaspoons
1. Grease the Dish
Preheat your oven to 350°F (175°C). Using additional softened butter, thoroughly grease the bottom and sides of a 13 by 9-inch baking dish or a similar size shallow casserole dish.
2. Layer Bread and Cheese
Butter one side of each bread slice. Cut the bread into 1-inch cubes. Place half of the cubed bread in the bottom of the greased dish, and sprinkle with half of the shredded cheddar. Repeat with the remaining bread cubes and cheddar cheese.
3. Combine Egg Mixture
In a large bowl, whisk the eggs until blended. Add the milk, grated onion, salt, black pepper, dry mustard, and hot sauce, continuing to whisk until the ingredients are fully incorporated.
4. Soak Overnight
Pour the egg mixture evenly over the layered bread and cheese in the dish. Gently press down the bread to ensure it is submerged in the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours, allowing the bread to soak up the egg mixture.
5. Bake the Casserole
Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Once preheated, uncover the casserole and bake in the middle rack of the oven until the top is puffed and golden brown, approximately 1 hour.
6. Ready to Enjoy
Serve the cheesy bread pudding bake immediately while it's warm and the top is beautifully browned.
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